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Alright, don’t linger, let’s course of action this greeny dhokla (spinach and guava flavoured) from leftover roties menu with 12 elements which are definitely easy to have, and we have to process them at the very least through 4 actions. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements for Greeny dhokla (spinach and guava flavoured) from leftover roties:
- Require 1/2 cup - Guava chopped
- Prepare 1 cup Spinach
- Require 2 pieces of Green chillies
- Give 1/2 cup - coriander leaves
- Make ready 1 teaspoon for sugar
- Provide As per taste - Salt
- Require 1 teaspoon for lemon juice
- Take 5 of leftover rotis
- Need 1/2 Cup - sooji
- You need 2 cups - buttermilk
- Give 1/2 tbsp Oil
- Require 1 tsp Eno
The Gujarathi snack Khaman Dhokla is popularly served with Green Chutney. The chutney is a perfect blend of spicy, sour and sweet flavours. It can also be served with fried snacks. Now make the tempering, heat oil in a tadka pan, add in mustard, green chilli, asafoetida and let them sizzle for a min.
Greeny dhokla (spinach and guava flavoured) from leftover roties steps:
- Take a mixture jar, add spinach, guava, green chilli, coriander, salt, sugar, lemon juice and grind it.
- Take another mixture jar add rotis and buttermilk and make a smooth paste
- Then take one bowl mix both the mixture and add sooji and buttermilk if needed. And give a rest for 10 mins.
- Then add oil, salt and eno and steam it for 10 to 15 mnts.
Take it off the stove and Pour in water and mix them well. To make instant rava dhokla mix suji, curds, green chilli paste with water, let them rest for half an hour and then steam the batter. It gives the semolina dhokla a fabulous aroma and special flavour. This recipe does not require any fermenting time making Rava Dhokla (Suji Dhokla) an amazing option for. radish, turnip, beet, celery, cauliflower, zucchini, chili pepper, savoy cabbage, white cabbage, red cabbage, сhinese cabbage, romanesco broccoli, broccoli, carrot, corn, cucumber, eggplant, garlic, ginger, olives, onion, pepper, potato, pumpkin, spinach, salad, tomato, garden pea, custard squash. Vitamin E: Nuts and seeds, sunflower and other vegetable oils, and green, leafy vegetables.
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