Buckwheat Dhoklas – Cooking with 1 Tsp Oil Recipe

• Wash and drain the buckwheat. Add the curds and sanwa millet and mix well. Allow to soak for at least 3 hours.
• Add the ginger-green chilli paste, oil, soda bi-carb and salt and mix well.
• Pour the batter into a 200 mm. (8″) diameter greased thali.
• Steam for 12 to 15 minutes till the dhoklas are firm.
• Cool slightly and cut into diamond shaped pieces.
• Serve hot, garnished with the coriander.