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Rajasthani Kadhi Dhokla Recipe

Rajasthani Kadhi Dhokla
How to make Rajasthani Kadhi DhoklaImage Credit: Istock

Rajasthani kadhi dhokla gives an interesting twist to the classic dish. Instead of pakodas, it consists of dhoklas and offers a unique texture. It's best enjoyed with roti or rice.

  • Total Cook Time 40 mins
  • Prep Time 20 mins
  • Cook Time 20 mins
  • Recipe Servings4
  • Easy

Ingredients of Rajasthani Kadhi Dhokla

  • For kadhi:
  • 1 cup yogurt
  • 3 tablespoon besan
  • 3 cups of water
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 3 tablespoons ghee
  • 2 cloves
  • 1 teaspoon fenugreek seeds
  • ½ teaspoon hing
  • 2 dried red chilies
  • Curry leaves
  • For tempering:
  • 1 tablespoon ghee
  • ½ teaspoon red chilli powder
  • 2 garlic chopped

How to Make Rajasthani Kadhi Dhokla

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In a bowl, add wheat flour, turmeric powder, red chilli powder, coriander powder, garlic-ginger chilli paste, curry leaves, coriander leaves, baking powder and knead it into a dough. Cover it and set it aside for 10 minutes.
Put some oil in your hands. Now divide the dough into 10 parts and shape each one into a round dhokla. Use your thumb to make a hole in the middle of the dhokla.
In a steamer, place the dhoklas and steam them. Do the process on high heat for the first five minutes, and then reduce the flame to medium heat for 15 minutes. In the last few minutes, make the flame higher and then turn it off.
Once the dhoklas are done, brush them with ghee to enhance the flavour. Set them aside.
In a bowl, take besan and yoghurt and them until smooth. Now add salt, turmeric and red chilli powder.
Take a pan, heat some oil and add mustard seeds, cumin seeds, hing, fenugreek seeds, cloves, dried red chillies, garlic ginger chilli paste, and curry leaves. Now add the besan-yoghurt mixture. Keep mixing the two in the pan on medium heat until it heats up. Make sure it does not curdle.
At this point, adjust the consistency of your kadhi by adding water. Let the kadhi simmer for 20 minutes on low-medium heat.
In the meantime, take a small pan and add some ghee. After it has heated, add red chilli powder and garlic. Now add this tempering to Kadhi and garnish it with coriander. And voila! Your Rajasthani Kadhi is ready to serve! Take it out in a bowl and place two dhoklas inside. Garnish it with coriander, and chutney!
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