Foodies, Patra And Dhokla Had A Lovechild And This Recipe Is The Best Of Both Gujju Snacks

For those indecisive tea-time days, a food content creator has just created Patra Dhokla to give us the best of both Gujju worlds.

by Sanjana Shenoy
Foodies, Patra And Dhokla Had A Lovechild And This Recipe Is The Best Of Both Gujju Snacks

Patra or dhokla, if you had to choose anyone which one would it be? For someone who absolutely loves Gujju snacks, we know this question is almost equivalent to asking a mother to choose between her two children. Okay, I know we’re exaggerating, but come on, you get the point! To make matters easier for you, a food content creator just shared a recipe that’s nothing but a lovechild of patra and dhokla— Patra Dhokla.

There’s A Lovechild Of Patra & Dhokla In Town!

 

View this post on Instagram

 

A post shared by Sanjana Modha (@sanjana.feasts)

Sanjana Modha, a British-Indian recipe content creator just got the Internet drooling with her new Patra Dhokla creation. Bombarding the world of delicious Gujju snacks, this creation is for the foodie who has a hard time picking between the two. So, why not get the best of the two beloved tea-time snacks? The 2-in-1 Indian snack is an interesting combination of Patra (a stamed snack made of colocasia leaves) and dhokla( a spongey snack made of gram flour).

Here’s The Delish Recipe To Get The Best Of Both Gujju Snacks

In an Instagram reel, she shows how her Patra Dhokla takes inspiration from the upside-down cake. Where a layer of steamed dhokla is topped with a mosaic of flavoursome patra. So, if you’re drooling already, then check out her recipe!

Ingredients

  • Gram flour
  • Green Chilli
  • Ginger
  • Mustard Seeds
  • Curry Leaves
  • Asafoetida
  • Sugar
  • Oil
  • Patra
  • Sugar
  • Oil
  • Salt
  • White Sesame Seeds

Method 

First, prepare the patra( here’s a patra recipe) or use ready-made patra which is available in the frozen section in Indian supermarkets. You can defrost them. Next, grease a 30 cm round cake tin with parchment paper. And then arrange the patra slices in the base of the tin.

Next, in a large bowl, mix and whisk warm water, citric acid, salt and sugar until it dissolves. Then, sift the gram flour and add it to the bowl. Let this mixture rest at room temperature for 20 minutes.

Then, use an idli steamer and fill it up with 450 ml of water without letting the water touch the bottom of the cake tin. Allow this water boil. Meanwhile, add minced ginger and chillies to the batter. In a separate bowl, mix the ingredients— gram flour, baking powder and baking soda— to activate the dhokla batter.

Pour oil on top of the batter and next sprinkle the activating agent on top of the oil and pour the water on top. When it starts fixing, whisk the batter for 30-40 seconds. You will observe the mixture will triple in volume. Continue beating it vigorously but not until it deflates.

Also Read: From Khandvi To Muthia, Try These 12 Best Gujju Dishes During Navratri!

Next, pour the dhokla batter over the patra placed in the cake tin and place this inside the preheated steamer. Let this steam over high heat for 25-30 minutes. Your patra dhokla is ready when you place a skewer into the dhokla and it comes out clean. Remove the patra dhokla out of the steamer and place it on a plate.

Finally, prepare a tadka out of oil, mustard seeds, sesame seeds, curry leaves, asafoetida and sliced green chillies. Pour the tadka over the patra dhokla and your final dish is ready!

Also Read: Influencer Shares Story Of Gujju Tourists Sharing Theplas At Phuket Airport; Netizens Totally Relate

Foodies, does this lovechild of patra and dhokla leave you salivating? We can’t wait to prepare this recipe and enjoy it over a hot cup of tea.

Cover Image Courtesy: @sanjana.feasts/ Instagram

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