This dish came up as surprise. I was planning to make something and end making dhokla. It is steamed and then stir fry at the end. It tasted amazing. It was soft, spongy and moist from inside and slightly crunchy from outside. It takes few minutes to prepare, no fermentation require. Zucchini makes it very moist. It is perfect for breakfast, light lunch or pack it for the tiffin which I usually do. It is also gluten-free, nut free and vegan. I already made few time after that…and love it <3.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
1 big or 2 small zucchini grated
Small pinch of asafoetida
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tbsp oil
Salt to taste
1 cup besan/gram flour
1 cup corn flour
1 tbsp lemon juice
1/2 tsp baking soda/soda bicarb
1 tbsp sesame seeds
1 tbsp mustard seeds
Oil for cooking
Small pinch of asafoetida
1. In a bowl add grated zucchini, asafoetida, red chili powder, turmeric powder coriander powder, 1 tbsp oil and salt. Keep this mixture on side for 10-15 minutes so zucchini will start to sweat. In few minutes, add besan, corn flour, lemon juice and baking soda. Mix well. Water from zucchini will be enough to blend everything together but if you find this mixture too thick than sprinkle some water and mix well. The mixture should not be too runny.
2. Heat a steamer. I use big wide pan, add 2 glass water, put small steel dish in the middle on which I can put my thali for steaming.
3. Grease 10 inch diameter steel plate (thali) with oil. Spread prepared mixture is smooth it out slightly and immediately put it in a steamer for steaming. Steam for 15 minutes on high and then 10-12 minutes on low to medium. Stay close, if you see all water from the pan is evaporated, add more water in the base. When it is cooked, keep outside for few minutes to cool down completely.
4. Make diamond shape cut in steamed zucchini mixture.
5. Heat 2-3 tbsp of oil in wide nonstick or cast iron pan. Add sesame seeds mustard seeds. When mustard seeds starts to pop, add asafoetida and zucchini squares. Saute on low to medium until all sides are golden brown stirring every few seconds.
6. When ready, serve hot or at room temperature with hot masala chai. cold masala chaas or chutney, choice is yours! It is so soft and moist from inside and crunchy from outside. Serve it as an appetizer or eat it for breakfast or snacks.
Hope you will try this recipe and will be surprised with the result as I did.
Please do leave a comment or let me know if you have any questions regarding this dish.
You can also check out other dhokla recipes on my blog.
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