Wednesday, February 26, 2014

Sambo/Bhangar/Sama chawal Dhokla

This is a fermented dhokla made from, sambo, bhanger, samvat, varai  or barnyard millet which is a millet grain used during fasting in India. It is wildly growing grain which is actually a seed not grain. In north India where all grains and pulses are restricted during fasting. This barnyard millet (pseudo grain) behaves like short grain rice when cooked and has a taste almost similar to broken rice. The procedure of making a dhokla is very simple as many of us make rawa dhokla by soaking  suji and while steaming in the steamer.
1.      1 cup barnyard millet (samo / bhanger varai)
2.      1/2 cup tapioca flour or pearls (sabudana)
3.      1 cup buttermilk
4.      1/8 teaspoon baking soda
5.      Salt to taste
6.      Water for steming
For tempering:
1.      1 tablespoon oil
2.      1 slit green chili
3.      1 red dry chili
4.      1 teaspoon sesame seeds
5.      1 teaspoon sugar
6.      4 to 5 curry leaves
7.      1/4 cup water 

1.      In bowl take both samo and sabudana.
2.      Rinse then well and soak in enough buttermilk for 3 hours.
3.      Drain and then grind in a grinder.
4.      The consistency of the batter can be a bit granular and thin like dosa batter.
5.      Take the batter in a bowl and allow fermenting for 5 to 8 hours or over night.
6.      Heat water in a steamer, add the salt and baking soda to the batter stir well.
7.      Pour the batter in greases dhokla plate, stem the dhokla 7 to 8 minutes or till they are cooked.
8.      For tempering heat the oil in pan add in seeds and let them crackle.
9.      Add the chilies, curry leaves and water, add in sugar.
10.  Let it come to a soft boil, take off heat and pour over the Dhokla.
11.  Serve vrat ka dhokla warm with chutney.
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Modular kitchen said...

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