Vagharela Dhokla
Vaghar means tadka or tempering. In this dish you will be tempering the Dhokla with cumin seeds, mustard seeds and asafetida powder and then you add spices, along with salt and sugar. The sweet, tangy and spicy flavor and the crispy edges and soft texture from inside always hits the spot. My favorite part is the crumbs that is always at the bottom as they are super crispy and contains all the spices. If you try it let me know what is your preferred part in the comments.
Ingredients
- 3 cups leftover dhokla
- 1 tablespoon sugar
- Salt as needed
- 1 tsp red chili powder
- 1 tablespoon oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp lime juice if dhokla are not sour
- 1/4 tsp asafetida powder
- 3-4 curry leaves
- 1 tablespoon chopped cilantro leaves
Instructions
- Refrigerate the Dhokla night before if possible, it helps create the crispiness
- Heat a wide pan on medium heat
- Add oil and let it heat for few min
- Add cumin seeds, mustard seeds, asafateida powder and let it sizzle
- Now add curry leaves and let it sizzle
- Drop the dhoklas in the pan and add sugar, salt and red chili powder
- Use a spatula to mix it and if you like them crunchy you can break them and if you like them soft then avoid mashing them
- Keep on flipping till they are completely cooked and you can cook it on low heat for longer if you want them extra crunchy
- Squeeze fresh lime juice if the dhokla are not sour and you desire sour taste
- Sprinkle chopped cilantro and serve it along with chai or coffee
Notes
Checkout other Gujarati recipes
https://vspiceroute.com/methi-na-gota-waffles
https://vspiceroute.com/khichdi-na-thepla/