Very often I purchase a lot of mint as I cannot resist beautiful, fresh mint in stores and then I try to use that lot of mint in so many various dishes to finish that wonder herb as it starts blackening and going bad after just few days and how much mint-coriander chutney can one make? I obviously do prepare so many other dishes from mint all the time I have mint in abundance but this mint dhokla is my favorite as it's an instant and quick option for a breakfast or snack and is easy to prepare and filling, yummy and satisfying.
Other recipes I prepare from mint are:
Mint- coriander chutney
Mint-zucchini (pudina lauki masala)
Mint fish curry
Mint Dal fry
Here's the recipe of the Mint Dhokla (Pudina dhokla):
Chickpea flour (besan): 1/2 cup
Semolina (sooji): 1/2 cup
Salt to taste
Lemon juice: 3 tsp.
Mint leaves: a big handful
Eno fruit salt: 1 tsp. OR baking soda (1/2 tsp.) and baking powder (1/2 tsp.)
Cooking oil: 3 tsp.
Mustard seeds: 1 tsp.
White sesame seeds: 1 tsp.
Dried red chili: 1
- Wash and grind mint leaves with water in a mixer.
- Mix the chickpea flour, semolina, salt and lemon juice in a big bowl. Add the mint water to the bowl and mix well. Add more water if required to make a flowing batter like consistency.
- Leave this mixture aside for 20 minutes.
- Add eno fruit salt or a mix of baking soda and baking powder. Sprinkle little water on top, the soda will start bubbling. Mix it slowly but nicely.
- Add the whole mix immediately to a greased microwave safe bowl.
- Cover the bowl and microwave on high power for 3 minutes. Remove and do the toothpick test. If toothpick comes out clean, the dhokla is done; otherwise microwave for another 30 seconds.
- Remove the dhokla on a plate and let cool.
- By the time, prepare tempering. Heat oil in a pan and crackle the mustard seeds. Add white sesame seeds and the red chili. Turn off the flame after 30 seconds.
- Cut the dhokla in desired shape when cooled.
- Pour tempering over it. Serve with Coconut Chutney.