Dhokra Bhaji
Veg
Vegan
Wild forest mushroom stir-fry — 'dhokra' refers to various edible wild mushrooms foraged from the forests of Chhattisgarh, stir-fried in mustard oil with garlic, green chilli, and turmeric until the mushrooms shrink and become intensely flavoured. A seasonal tribal delicacy.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | chana dal (split Bengal gram) |
| 1 cup | rice |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | red chili powder |
| 1 tablespoon | ginger-garlic paste |
| 2 tablespoons | cooking oil |
| 1 cup | finely chopped spinach |
| 1 cup | finely chopped fenugreek leaves (methi) |
| 1 cup | finely chopped coriander leaves |
| 1 medium | onion, finely chopped |
| 2 | green chilies, chopped |
| — | salt to taste |
| 1 teaspoon | baking soda |
Instructions
- 1 Wash and soak the chana dal and rice together in water for 4-5 hours.
- 2 Drain the soaked chana dal and rice, and grind them into a coarse paste using minimal water.
- 3 In a large mixing bowl, combine the ground paste with turmeric powder, red chili powder, ginger-garlic paste, and salt.
- 4 Add the chopped spinach, fenugreek leaves, coriander leaves, onion, and green chilies to the mixture and mix well.
- 5 Stir in the baking soda and mix again until the ingredients are well combined.
- 6 Heat oil in a pan and add mustard seeds and cumin seeds. Allow them to splutter.
- 7 Pour the prepared batter into the pan, spreading it evenly.
- 8 Cover the pan with a lid and cook on low heat for about 20-25 minutes or until the dhokra bhaji is cooked through and golden brown on the bottom.
- 9 Once cooked, remove from heat and let it cool slightly before cutting into pieces.
- 10 Serve warm with chutney or sauce of your choice.
Tips
Ensure the batter is not too watery to achieve the right texture. Adjust the spice level by varying the amount of green chilies.