Ragi(Nachni) Dhokla / Steamed Finger Millet Squares.

I usually make nachni satva(ragi pudding), but this time wanted to make something different.
Dhokla sounded like a good idea. Turned out very nice and nutritious.

Ingredients

1 cup dhokla batter,

4 tbsp ragi flour/finger millet flour,

1 tsp Eno fruit salt.

Tempering/Phodni.

1 tbsp oil,

1/2 tsp mustard seeds,

1/2 tsp sesame seeds.

1 tbsp chopped coriander leaves for garnish.

Method.

• Dry roast the ragi flour on medium heat for few minutes till the raw smell goes away.
• Cool, then add to dhokla batter and mix well, add eno fruit salt, mix well and immediately pour in a greased 8 inch plate and steam for about 20 minutes.
• Cool 10 minutes and cut into squares.
• Heat the oil for tempering, when hot add sesame seeds and mustard seeds and when they splutter pour this tempering on the cooled dhokla.
• Garnish with chopped coriander leaves.
• Serve with chutney or ketchup.

Note

Use any dhokla batter of your choice.

Chop left over dhoklas to make dhokla fry just like idli fry.

Event Participation.

This is my entry to JFI-Ragi hosted by Madhuram at EgglessCooking. An event started by Indira at Mahanandi.