Opo Squash/Calabash Savory Snack (Lauki Dhokla)

AuthorYashodhara G.
RatingDifficultyIntermediate

This light and healthy savory dish, served for breakfast / brunch, as an appetizer / a hot snack. This steamed dish can be made ahead of time or frozen for future use.

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Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

 2 cups opo squash/calabash (lauki) - peeled and coarsely grated
 1 cup farina / cream of wheat (sooji) - coarse
 1 tbsp ginger – peeled and chopped fine
 1 cup buttermilk
 2 tsp lemon or lime juice
 salt or to taste
 ¼ tsp turmeric (haldi) powder
 1 tbsp cooking oil, plus extra to grease the baking dish Baking dish - 7-inch round or 8-inch square
 1 ½ tsp Eno fruit salt - Add prior to steaming
 2 tbsp fresh cilantro (hara dhania) - chopped
Tempering:
 2 tbsp cooking oil
 1 tsp small black mustard (rai) seeds
 8 sweet neem (curry patta)
 2 hot green peppers - split (optional)
 1 tsp sesame seeds

1

Oil / grease the baking dish.

2

Mix all of the above ingredients, except eno, in a big bowl and set aside.

3

Take a pot with lid, in which baking dish will fit. Put water in the pot to cover 1 -2” bottom.
Place a small metal / Pyrex bowl, filled with water, in water of the pot. This is used as a stand to hold baking dish above water in the pot for steaming the dhokla mixture.
Bring the water to boil.

4

When ready to steam, put eno in the dhokla mixture and mix, mixture will become light and bubbly.
Pour this mixture in the greased baking dish, filling 2/3rd. Tap dish on the counter to smoothen the mixture.

5

Carefully drop / place the dish on top of the bowl, in the pot with boiling water. Cover the pot with airtight lid.
Reduce heat once steam starts coming out.
Steam, covered, for about 20-25 minutes, making sure there is water in the pot.

6

Stick a toothpick or a knife in the dhokla, if it comes out clean dhokla is done otherwise steam another 5 minutes.
Close the stove, leave dhokla in the covered pot till cool.
Cut dhokla in square or diamond shape pieces. At this stage dhokla can be frozen for future use.

7

Tempering:
In a frying pan heat oil, add mustard, sweet neem, pepper, sesame seeds and cook till done.
Add dhokla pieces and mix gently to coat the spices. Cook at medium heat for 5 to 7 minutes till pieces become little brown and toasted

8

Sprinkle chopped coriander and mix.
Serve with coriander Chutney.

Ingredients

 2 cups opo squash/calabash (lauki) - peeled and coarsely grated
 1 cup farina / cream of wheat (sooji) - coarse
 1 tbsp ginger – peeled and chopped fine
 1 cup buttermilk
 2 tsp lemon or lime juice
 salt or to taste
 ¼ tsp turmeric (haldi) powder
 1 tbsp cooking oil, plus extra to grease the baking dish Baking dish - 7-inch round or 8-inch square
 1 ½ tsp Eno fruit salt - Add prior to steaming
 2 tbsp fresh cilantro (hara dhania) - chopped
Tempering:
 2 tbsp cooking oil
 1 tsp small black mustard (rai) seeds
 8 sweet neem (curry patta)
 2 hot green peppers - split (optional)
 1 tsp sesame seeds

Directions

1

Oil / grease the baking dish.

2

Mix all of the above ingredients, except eno, in a big bowl and set aside.

3

Take a pot with lid, in which baking dish will fit. Put water in the pot to cover 1 -2” bottom.
Place a small metal / Pyrex bowl, filled with water, in water of the pot. This is used as a stand to hold baking dish above water in the pot for steaming the dhokla mixture.
Bring the water to boil.

4

When ready to steam, put eno in the dhokla mixture and mix, mixture will become light and bubbly.
Pour this mixture in the greased baking dish, filling 2/3rd. Tap dish on the counter to smoothen the mixture.

5

Carefully drop / place the dish on top of the bowl, in the pot with boiling water. Cover the pot with airtight lid.
Reduce heat once steam starts coming out.
Steam, covered, for about 20-25 minutes, making sure there is water in the pot.

6

Stick a toothpick or a knife in the dhokla, if it comes out clean dhokla is done otherwise steam another 5 minutes.
Close the stove, leave dhokla in the covered pot till cool.
Cut dhokla in square or diamond shape pieces. At this stage dhokla can be frozen for future use.

7

Tempering:
In a frying pan heat oil, add mustard, sweet neem, pepper, sesame seeds and cook till done.
Add dhokla pieces and mix gently to coat the spices. Cook at medium heat for 5 to 7 minutes till pieces become little brown and toasted

8

Sprinkle chopped coriander and mix.
Serve with coriander Chutney.

Opo Squash/Calabash Savory Snack (Lauki Dhokla)

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