healthy buckwheat dhokla recipe | kuttu dhokla | high fibre buckwheat dhokla |
by Tarla Dalal
Added to 83 cookbooks
This recipe has been viewed 130669 times
healthy buckwheat dhokla recipe | kuttu dhokla | high fibre buckwheat dhokla | healthy dhokla - breakfast recipe | with 24 amazing images.
healthy buckwheat dhokla recipe | kuttu dhokla | high fibre buckwheat dhokla | healthy dhokla - breakfast recipe is a nourishing breakfast or snack with amazing health benefits. Learn how to make kuttu dhokla.
To make healthy buckwheat dhokla, clean and wash the buckwheat in enough water only once. Washing it more will cause the starch to drain out. Drain the excess water using a strainer. Combine the buckwheat, curds and 1/3 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for at least 4 to 5 hours. Add the green chilli paste, ginger paste and salt. Add 1/2 tsp fruit salt (optional). Let the bubbles form. Mix batter gently. Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Repeat to make 1 more thali. Cool slightly, cut into pieces and serve immediately.
Snacks don't always have to be fat traps! With a bit of tact, you can make healthy versions of most of your all-time favourites. So, you get the best of both worlds – great taste and good health. Here is a delicious healthy dhokla - breakfast recipe that proves the point.
Buckwheat is one such cereal which has a well balanced amino acid and thus is a high quality protein, especially for vegetarians. This protein when served in the form of kuttu dhokla can help to maintain cell health of various organs like skin, heart, liver and even immune cells.
Rutin found in buckwheat helps maintain blood flow and prevents fatty clot formation in the arteries. It improves heart health and is beneficial for those suffering from heart ailments. Now, get ready for the surprise. There is no oil used in making this delectable snack. So this no fat, high fibre buckwheat dhokla is good for those having high blood cholesterol levels also. Its low GI makes it a suitable choice for diabetics too.
A good source of fibre helps to keep you full for long hours and keep the gut healthy too! This and many more nutritional benefits - make healthy buckwheat dhokla a good snack for all!
Tips for healthy buckwheat dhokla. 1. Remember to wash the buckwheat so as to remove the starch. Wash it once and not many times. 2. Depending on the weather and temperature in your area, the soaking time will vary. We suggest a minimum of 4 hours of soaking which can increase to 5 to 6 hours during winter season.
Enjoy healthy buckwheat dhokla recipe | kuttu dhokla | high fibre buckwheat dhokla | healthy dhokla - breakfast recipe | with step by step photos.
For buckwheat dhoklas- To make buckwheat dhokla, clean and wash the buckwheat in enough water only once. Washing it more will cause the starch to drain out.
- Combine the buckwheat, curds and 1/3 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for at least 4 to 5 hours.
- Add the green chilli paste, ginger paste and salt. Add 1/2 tsp fruit salt (optional). Let the bubbles form. Mix batter gently.
- Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
- Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
- Repeat steps 5 and 6 to make 1 more thali.
- Cool slightly, cut into pieces and serve buckwheat dhokla immediately.
Handy tip :- At step 3, allow the mixture to soak for at least 4 hours in summer season. In winter season the soaking time should be increased to 5 hours and if needed to 6 hours depending on the temperature. This will ensure soft dhoklas as the end result.
Buckwheat Dhoklas recipe with step by step photos
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what is buckwheat dhokla made of ? See below image of list of ingredients for buckwheat dhokla
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In a deep glass bowl, put 1 1/4 cups buckwheat.
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Add enough water to cover the buckwheat as we need to wash it.
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Wash with your fingers only once as we want to remove the starch from the buckwheat.
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Clean buckwheat (kuttu ).
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Drain the excess water using a strainer.
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This is the clean buckwheat ready to use to make buckwheat dhokla.
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To make healthy buckwheat dhokla recipe | kuttu dhokla | high fibre buckwheat dhokla | healthy dhokla - breakfast recipe, take the washed buckwheat. Buckwheat is a very good source of Iron and good to prevent anaemia. Rich in folate and good food for pregnant women. Buckwheat keeps your heart healthy and high in fibre and diabetic friendly. Buckwheat is a rich plant based source of protein and excellent option for Vegetarians. See here for 13 benefits of buckwheat and why it's good for you.
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Add the 1/2 cup sour curds. To make curds sour, I leave out my packaged dahi for 2 hours and they are good to use for the batter. Curd is one of the richest source of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity. Being low in sodium, it is safe to be eaten by individuals with high blood pressure. The only difference between curds and low fat curds is the fat level. Read the benefits of curds to include in your daily diet.
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Add 1/3rd cup water to adjust the consistency of the mixture.
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Mix well so as to get a uniform mixture.
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Cover with a lid and keep aside to soak the batter for 4 to 5 hours. In summer season you may need to soak only for 4 hours, while in winter season the soaking time should be increased to 5 hours and if needed to 6 hours depending on the temperature. This will ensure soft dhoklas as the end result. You can also make the batter and keep it in the fridge overnight, as the sour curd will turn the batter sour if left out.
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This is what the soaked batter looks like after soaking.
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Mix the soaked batter once with a spoon.
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Add 3/4th to 1 teaspoon green chilli paste. We have used 1 tsp as buckwheat is bland in taste. However, you can adjust the quantity of the green chilli paste as per your spice level.
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Add 1/4 teaspoon ginger (adrak) paste. Ginger is an effective cure for congestion, sore throat, cold and cough. It aids digestion and relieves constipation. Ginger was found as effective as drugs in relieving menstrual pain. Ginger is effective in decreasing the cholesterol levels in patients with high cholesterol. Ginger significantly reduces symptoms of nausea in pregnant ladies. See here for 16 Super Health Benefits of Adrak, Ginger.
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Add salt to taste. We added 1/2 tsp salt. The best is to taste the batter and adjust the salt.
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Mix the batter well.
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Add 1/2 tsp fruit salt (optional). This makes the dhokla soft and we prefer to use it. If you don't use it then it's okay but the dhokla will be a bit heavier.
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Let the bubbles form. You don't need to add water over the fruit salt.
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Mix batter gently. Don't over mix or whisk it as your dhoklas will turn flat.
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Grease a 175 mm (7 inch) thali with a little oil including the sides of the thali.
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Pour half the batter into the thali in a clockwise direction.
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Place the thali in a hot steamer.
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Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
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This is what the dhoklas look like after steaming in the thali.
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Repeat steps 4 and 5 to make 1 more thali.
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Cool slightly and cut the dhokla into diamond shape. This will give you 16 pieces per thali.
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Serve healthy buckwheat dhokla immediately with some green chutney.
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Healthy Buckwheat Dhokla – rich in fibre and protein.
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These dhoklas are a good source of fibre which helps to manage blood sugar and blood cholesterol levels and thus beneficial for heart and diabetics.
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The fibre in these dhoklas will also help to cleanse the system by adding bulk to stools and preventing constipation.
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Buckwheat is a good source of protein, especially amino acids Lysine and Arginine which are not made in the body but available only through food.
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Pregnant women, senior citizen and even kids and adults all can enjoy this as a healthy breakfast.
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To make curds sour, I leave out my packaged dahi for 2 hours and they are good to use for the batter.
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Add 3/4th to 1 teaspoon green chilli paste. We have used 1 tsp as buckwheat is bland in taste. However, you can adjust the quantity of the green chilli paste as per your spice level.
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Cool slightly and cut the buckwheat dhokla into diamond shape. This will give you 16 pieces per thali.
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You can add 3/4th tsp adrak green chilli paste instead green chilli and ginger paste
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Add 1/2 tsp fruit salt (optional). This makes the dhokla soft and we prefer to use it. If you don't use it then it's okay but the dhokla will be a bit heavier.
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This is the fruit salt we use in India.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 136 cal |
| Protein | 4.5 g |
| Carbohydrates | 23.8 g |
| Fiber | 3 g |
| Fat | 2.1 g |
| Cholesterol | 3.2 mg |
| Sodium | 9.5 mg |
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