Dhokla - Indian Semolina Quiche
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.
