I tried to make something very unusual and it turned out to be very tasty. I am talking about my new recipe DHOKLA CHI CURRY I gave it this name because I actually made the curry with leftover dhokla and it turned out so tasty that I could see the twinkle in my daughters’ eyes. Must try this wonderful recipe, you can try it with fresh dhoklas also the taste will definitely amaze you, I bet!
What is Dhokla?
Dhokla is a light, fluffy, aerated vegetarian snack or served as an accompaniment. Dhokla is steamed and is infused with flavoured water. However, many different varieties of dhokla and khaman dhokla exist. Khaman is a steamed savoury cake made with chana dal and curd. It is much denser than a dhokla though dhokla and khaman dhokla are steamed. Moreover, A lot of times dhokla is confused with khaman dhokla and vice versa.
I had already shared a step by step recipe of Dhokla in my blog posts you can make it at home or use market brought dhokla for this recipe of dhokla chi curry.
However, Dhokla chi curry is basically inspired by a Gujarati dish called sev tamater ki curry in this recipe leftover dhokla is deep-fried and put in very tasty tomato onion gravy to make it curry.
Why Dhokla Curry?
- This curry is the best use of leftover after party dhokla
- Dhokla is a very flavorful snack and it makes this curry very unique.
- you can have this curry with rice or roti both.
Finally, I would like to suggest to you few more interesting recipes from my blog
DHOKLA CHI CURRY ( chickpea flour cake in curry )Course: MainCuisine: Gujarati, IndianDifficulty: Easy
Dhokla chi curry is basically inspired by a Gujarati dish called sev tamatar ki curry in this recipe leftover dhokla is deep-fried and put in very tasty tomato onion gravy to make it curry.
Leftover dhokla ( I took around15 square pieces)
1 large Onion, finely chopped
1/4 cup thick Curd (yoghurt)
1 Bay Leaf
1 pinch Asafoetida
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 pod Green Cardamom
1 small piece of Cinnamon
2 tbsp tomato puree
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
1 teaspoon Sugar (optional)
5 tablespoons Cooking Oil
2 tablespoons Coriander Leaves, chopped
- Cut leftover dhokla’s into small square pieces and fry them over medium heat until they turn golden brown and crisp. Drain and transfer to the plate on paper napkin keep aside.
- Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use.
- Take the remaining 3 tablespoons of oil in the same skillet and heat it. Add a pinch of asafoetida and sauté for 8-10 seconds. Add bay leaves and finely chopped onion, sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger-garlic paste and sauté for 30 seconds.
- Add dry mix powder (prepared in step 3) and sauté for a minute.
- Add tomato purée in it and stir till oil separates.
- Beat curd and slowly add it in Kadai. Add turmeric powder and red chilli powder and mix again.
- Stir continuously for 2-3 minutes or until oil starts to separate.
- Add Kasuri methi, sugar and salt, cook on low heat for 2 minutes.
- Add 3/4 cup water and bring it to a boil.
- When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and add fried dhokla squares to it.
- Transfer it into serving dish and
- Garnish with coriander leaves, serve hot.