Dokla from leftover bajji/ bonda batter

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!

Ingredients:

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

Method:

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.