Dhokla – Indian Semolina Quiche
by Asaf Feit | Breakfast, Butter, Decrease Vata, Fall, Ghee, Hot & Oily, Liver Blood Deficiency, Liver Yin Deficiency, Lubricating, Nourishing, Recipes, Semolina, Side Dish, Snacks, Spleen Qi Deficiency, Spring, Stimulating, Winter, Yogurt |
Dhokla - Indian Semolina Quiche
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Breakfast, Side Dish, Snack
Ingredients for the quiche:
- 3 cups whole wheat semolina flour Vata - Pitta - - Kapha +*
- 1 cup yoghurt Vata - - Pitta + Kapha ++
- 2 cups water Vata 0 Pitta - Kapha +
- 1 cup pumpkin grated (Vata - Pitta - Kapha -)
- 1/2 tsp. salt Vata - - Pitta 0 Kapha +
- 1/2 tsp. dried ginger root Vata - - Pitta ++ Kapha -
- 1/2 tsp. turmeric Vata + Pitta - Kapha - -
- 1/4 tsp. hing asafoetid powder (Vata - - Pitta ++ Kapha -
Ingredients for the sauce:
- 50 gr. / 1.76 oz. butter Vata - Pitta - - Kapha ++
- 1 tsp. mustard seeds Vata - Pitta ++ Kapha - -
- 1/4 tsp. dry red chili Vata + Pitta ++ Kapha - -
- 1/4 tsp. hing powder Vata - - Pitta ++ Kapha -
Ingredients for the Raita (yoghurt dip):
- 1 cup yoghurt Vata - - Pitta + Kapha ++
- 1 cucumber peeled and grated (Vata + Pitta - - Kapha ++)
- 1 tsp. ghee Vata - Pitta - - Kapha +
- 1 tsp. mustard seeds Vata - Pitta ++ Kapha - -
- 2 tsp. cumin seeds Vata - Pitta + Kapha -
- 1/2 tsp. cumin powder Vata - Pitta + Kapha -
- 1/4 tsp. black pepper Vata - Pitta + Kapha - -
- 1/4 tsp. salt Vata - - Pitta 0 Kapha +
- Chopped mint for garnish Vata + Pitta 0 Kapha -
Instructions for the quiche:
Mix all the ingredients together.
Grease a baking dish with ghee, pour the batter and flatten.
Bake at 190° C / 374° F for 40-45 minutes until browned and a toothpick comes out dry.
Instructions for the sauce:
Melt the butter in a skillet.
Fry the mustard, add the chili and mix.
Add the hing and close the flame.
Mix well.
When the quiche comes out of the oven, pour on top the butter and spices.
Instructions for the Raita (yoghurt dip):
Mix the yoghurt and the grated cucumber.
Fry in ghee the mustard seeds.
Add the cumin seeds and cumin powder, pepper and salt.
Mix and close the flame.
Pour the spices into the yoghurt and garnish with chopped mint.
