The kids loved the 'soup' as they called it and I loved the soft and soaked up dhoklas. Do try this tasty version the next time you make dhoklas. As for me , I am planning to make dhoklas just to make this Raswala dhoklas.
And before we go to the recipes, a small word.As far as I looked up this is made with Khaman Dhokla, but I have prepared this with Palak Dhokla.
Adapted from Tarla Dala
Palak Dhokla - 8 pieces
Water- 2 cups
Mustard seeds- 1 teaspoon
Red chilies- 1, cut into bits
Turmeric powder- a pinch
Red chili powder- 1/2 teaspoon
Asafoetida powder- a pinch
Jaggery- 1 teaspoon, powdered / grated
Thick tamarind extract- 1 teaspoon
Salt to taste
Oil- 1 teaspoon
Heat oil in a pan and add the mustard and red chilies. When the mustard splutters, add the chili powder, turmeric powder, asafoetida powder and saute on low for a minute. Add water and salt.
Add jaggery and tamarind extract. Bring to boil and add the dhokla. Simmer for 5 minutes and remove from heat.
Serve immediately garnished with coriander leaves.
- Be sure to adjust the chili powder, jaggery and tamarind so that it tastes sweet, spicy and tangy at the same time.
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