Pasta Dhokla

Pasta Dhokla is a delightful fusion dish that combines the soft, fluffy texture of traditional Gujarati dhokla with the comforting flavors of pasta. It's a vibrant, vegan meal that's perfect for a quick lunch or dinner, bursting with spices and nutrition.

Ingredients

• Semolina (Sooji) - 100 grams
• Whole wheat pasta (penne or fusilli) - 100 grams
• Yogurt (vegan) - 100 grams
• Turmeric powder - 1/2 teaspoon
• Baking soda - 1/2 teaspoon
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Green chili (finely chopped) - 1
• Ginger (grated) - 1 teaspoon
• Salt - to taste
• Water - 200 ml
• Oil - 1 tablespoon
• Coriander leaves (chopped) - for garnish
• Lemon juice - 1 tablespoon

Steps

1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. In a mixing bowl, combine semolina, vegan yogurt, turmeric powder, baking soda, and salt. Mix well and gradually add water to form a smooth batter.
3. In a pan, heat oil and add mustard seeds and cumin seeds. Once they start to splutter, add chopped green chili and grated ginger. Sauté for a minute.
4. Combine the sautéed spices with the semolina batter and add the cooked pasta. Mix until well combined.
5. Grease a steaming tray or a round baking dish and pour the batter into it, spreading evenly.
6. Steam the batter for about 15-20 minutes until a toothpick inserted comes out clean.
7. Once cooked, let it cool for a few minutes before slicing into squares.
8. Drizzle lemon juice over the dhokla pieces and garnish with chopped coriander leaves before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in protein and fiber from semolina and whole wheat pasta.
• Contains probiotics from vegan yogurt, promoting gut health.

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