Tomato Dhokla

Your imagination runs wild at times. Especially when you have loads of hand plucked, farm fresh tomatoes lying on the counter. They finally start staring at you to be picked up. Yes, the other day we got ample fresh red tomatoes from the organic farm. One by one, we were trying out the recipes using tomatoes as the main ingredient. So this tomato dhokla is a tweak into the traditional dhokla recipe by adding in tomatoes. I added tomatoes not as puree, but as home-made ketchup. You may add puree too, by adding few extra ingredients for flavor. Do try out the recipe below to enjoy the khatta meetha bites.

 

All credit goes to my hubby dear for the tomato ketchup. He made it absolutely yummy. He followed the recipe available at https://www.youtube.com/watch?v=Xw0nDqdNoTs for making the ketchup, and adjusted the quantities, as per our availability.  So you can also give it a try. It is very easy to follow. Home-made things are always tastier and healthier 🙂

 

Print Recipe
Tomato Dhokla
Tomato dhokla
Course brunch
Cuisine gujarati
Prep Time 10 minutes
Cook Time 25 minutes
Servings
serving
Ingredients
Course brunch
Cuisine gujarati
Prep Time 10 minutes
Cook Time 25 minutes
Servings
serving
Ingredients
Tomato dhokla
Instructions
  1. Whisk the curd and salt.
  2. Add in the sooji slowly to this curd and mix well. Let it rest for half an hour.
  3. Next add the grated coconut, ginger paste, red chilli powder, and tomato ketchup and mix well.
  4. Preheat the oven to 160 degree centigrade.
  5. Finally add the Eno fruit salt and mix well.
  6. Grease a baking tin, and put the pumpkin seeds, and then pour the batter.
  7. Bake for 20-25 minutes.
  8. Allow to cool.
  9. For tempering, heat oil and splutter the mustard seeds.
  10. Add in asafoetida powder, sesame seeds, and green chillis. Saute for a minute.
  11. Switch the flame off.
  12. Pour this above the dhokla and garnish with corriander leaves.
Recipe Notes

Serve with spicy raw mango pickle.

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