Singhadecha Pithacha Dhokla Recipe - Water chestnut flour flavoured with seasonings, steamed and served garnished with coconut and coriander.

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Main Ingredients : Water chestnut flour (shingare ka atta), Buttermilk (sour)

Cuisine : Fusion

Course : Snack

Singhadecha Pithacha Dhokla

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Singhadecha Pithacha Dhokla Recipe - how to make Singhadecha Pithacha Dhokla

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Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Water chestnut flour (shingare ka atta) 2 cups

  • Buttermilk (sour) 2 cups

  • Salt to taste

  • Ginger grated 1 inch piece

  • Green chillies chopped 2-3

  • Cumin seeds 1 teaspoon

  • Soda bicarbonate a pinch

  • Soda bicarbonate 1 cup

  • Coconut scraped 2 tablespoons

  • Fresh coriander leaves chopped a few sprigs

Method

Step 1

Mix the atta and butter milk together. Keep aside for two to three hours. Add salt, grated ginger and chopped chillies, cumin seeds and soda-bicarbonate and mix well.

Step 2

Transfer to a greased plate and steam in a pressure cooker for half an hour. Remove from cooker and let it cool. Cut into cubes. Serve garnished with scraped coconut and chopped coriander leaves.

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