Diwali Starters – III

Part 3 of the 3 part starter post

Mutter dhokla (Green Peas Cake)

DSC02787 DSC02788Prep time: 10 min     Cooking time: 20 min       Serves: 30 pcs 


For Dhokla
3/4 tea cup khatta dhokla flour or suji
3/4 tea cup besan (gram flour)
3/4 tea cup green peas (roughly crushed)
1 1/2 tea cup curd (churned)
1/4 tea cup water
3 tsp chilli ginger paste
2 1/2 tbsp Sugar
1/4 tsp citric acid dissolve in little water
Salt to taste
2 tbsp of oil + oil for greasing
1 1/2 tsp fruit salt (eno)
2 tbsp hot water

For tempering
2 1/2 tbsp of oil
3/4 tea cup green peas (roughly crushed)
1 tsp mustard seed
1 tsp cumin seed
2-3 dried red chilli
Pinch of asafetida
1/2 tea cup finely chopped coriander
1/4 tea cup grated coconut
3/4 tea cup crushed  mutter
1 tsp sugar
1 tbsp lemon juice
Salt to taste


For the Dhokla

  1. in a bowl mix khatta dhokla flour, besan, peas, chilli, ginger paste, sugar , salt, citric acid & curd and mix well
  2. add approx 1/4 tea cup of water to the batter mixture
  3. grease a 8″ diameter plate with a little oil and keep aside
  4. add the oil and fruit salt (eno) & 2 tbsp hot water to the batter and mix gently
  5. immediately pour the batter into the greased plate and steam for 12 -15 min or till the dhoklas are cooked
  6. cut into 1″x1″ square pieces

For Tempering

  1. In a pan, heat the oil and add the mustard seeds, cumin seeds, dry chilli & asafetida once it crackles add the peas
  2. sauté it for a few minutes then add the salt, sugar, lemon juice & 1/4 tea cup coriander
  3. add the dhoklas and mix well
  4. garnish with the remaining coriander and coconut
  5. Serve with coriander chutney


  1. Once the dhoklas are cooked sprinkle 2-3 tbsp of water to keep it moist
  2. If the dhokla is dry add 1/4 tea cup of butter milk while tempering

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