Dhokla - Indian Semolina Quiche

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Breakfast, Side Dish, Snack
Servings 12

Ingredients
  

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
 

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.

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