Sago, fox nuts and samak rice sandwich dhokla
Sago, fox nuts and samak rice sandwich dhokla

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sago, fox nuts and samak rice sandwich dhokla. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Sago, fox nuts and samak rice sandwich dhokla is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Sago, fox nuts and samak rice sandwich dhokla is something that I’ve loved my whole life.

See more ideas about dhokla, dhokla recipe, indian food recipes. Grind the soaked ingredients to a fine paste. Allow it to ferment for a few hours (If you do not like it to ferment, keep the mix in the refrigerator). Spices - Rock Salt (Sendha Namak), Kali Mirch (Black Pepper Powder), Jeera (Cumin Seeds), Green Cardamom (Chotti Elaichi), Amchoor Powder (Mango Powder), Cloves (laung) It is a quick savory, gluten-free dish made from sago / sabudana, curd, and crushed peanuts that is seasoned with cumin seeds and green chilies.

To get started with this recipe, we have to first prepare a few components. You can have sago, fox nuts and samak rice sandwich dhokla using 14 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Sago, fox nuts and samak rice sandwich dhokla:
  1. Take 1 cup soaked sago
  2. Prepare 1 cup soaked fox nuts
  3. Take 1 cup soaked samak rice
  4. Take 1 tbsp baking soda
  5. Take 1 eno sachte
  6. Take 1 lemon juice
  7. Prepare 1 tbsp sugar
  8. Take to taste Rock Salt
  9. Prepare as needed curry leaves
  10. Get 1 tbsp crushed cumin seeds
  11. Get 2 slit green chillies
  12. Get As needed Water
  13. Prepare 1 tbsp ghee
  14. Prepare Few drops of orange edible colour

This is a gluten-free, crispy, thin and healthy dosa which requires no fermentation. Sama is also known as Sama Ke Chawal,Moraiyo, Mordhan, Vari, Varai, Samak, Samvat, Vrat ke chawal ,Bhagar, Phalahari and in English known as Barnyard millet. Vrat Ke Chawal is one of the most popular fasting food. It provides the nourishment and energy that rice does.

Instructions to make Sago, fox nuts and samak rice sandwich dhokla:
  1. Take a mixer jar. Add soaked sago, fox nuts and samak rice. Grind them in a fine smooth batter.add water if required.
  2. Take a bowl. Pour batter in it. Add some salt, baking soda, some sugar and few drops of lemon in it. Mix it well and keep a side for 15 mnts.
  3. After 15 mnts take big kadayi on gas. Add some water in it. Place a stand in it. Cover it
  4. Grease a mould properly.
  5. Divide batter in three equal parts.
  6. Add orange colour in one part and mix properly
  7. Add some eno in one part of batter add some water and mix it properly. Pour the batter in greased mould and placed the mould in preheated kadahi for 5 mnts.
  8. After 5 mnts take bowl of orange batter.add eno and some water in it and mix properly.
  9. Pour this batter on halfcooked batter. Spread properly covered tightly the kadahi and cook for another 5 mnts.
  10. After 5 mnts take another last part of batter. Add eno and some water mix properly
  11. Pour this batter as third layer on halfcooked orange layer. Cook it for another 7 to 8 mnts.
  12. After 8 mnts insert a tooth pick in batter for check out that dhokla cooked or not.
  13. Palced out the dhokla mould from kadahi and keep it aside for cooling down
  14. After few mnts remoulade the dhokla in a plate and cut in pieces.
  15. Take a pan add 1 tbsp ghee. Add crushed cumin seeds, let it spullter. Then add curry leaves and slit green chilli saute them for a mnt.
  16. Then add 1 cup of water. Make a boil and add 1 tbsp sugar and some salt
  17. Switch off the gas and let it cool down then add lemon juice in it.
  18. Pour the tadka on dhokla and served with coriander mint chutney.

Vrat Ke Chawal is one of the most popular fasting food. It provides the nourishment and energy that rice does. It is very easy to digest. Add all the spices and off flame (to avoid spices from burning), mix well to coat makhana with all spices. Serve immediately or store in air-tight container once cooled.

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