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.