Have you ever ended up with a question of how to finish bajji/ pakora batter made of gram flour! Yes, and ended in throwing away with guilt of wasting food! Many times it happens right!? Here is a best way to finish it off without throwing or not making bajjis again next day:)
It is a simple dokla which can be served with a choice of chutney!
Gram flour batter – 1 cup (mix of gram flour, asafoetida, carom seeds, salt, chilli powder & water)
Curds – ¼- ½ cup
Small semolina/ chiroti rava – 2-3 tbsp
Sugar – 1 tsp
Lemon juice – 1 tsp
Baking soda – 1 pinch
Garnish & Seasoning:
Grated coconut – 2 tbsp
Coconut oil – 2 tsp
Cumin – 1 tsp
Mustard seeds - 1 tsp
Asafoetida – 1 pinch
Chopped coriander leaves – 2 tsp
Mix all the ingredients except the ingredients under Garnish & seasoning. Make a smooth batter of idli batter consistency.
Pour about a cup of water in a steamer/ idli cooker and allow to boil.
Transfer the prepared batter into a greased plate or thin wide dish.
Place in the steamer and cook dokla for 15-20 minutes/ until inserted fork comes out clean.
Allow cooling, once done clear the sides with a sharp knife and invert dokla on a plate.
Top with chopped coriander, grated coconut and a seasoning of oil, mustard, cumin, asafoetida..
Cut and serve warm with choice of chutney.