This is south Gujarat specialty. The taste of dhekra is sweet and spicy. Dhekra's most important ingredients are two kinds of flour and pigeon peas. I have never seen any street vendors or restaurant selling this. I think it’s more of a Gharelu-type recipe. I think every Gujarat region has something like this if not the exact same recipe. Many of my Gujju friends haven't heard about this recipe. This dish is perfect tea time snacks, for picnic, or even in small parties.
- 2 cups Rice Flour
- 1/2 cup Juwar Flour (Jowar Flour)
- 1 cup Pigeon Peas
- 1-1/2 tbsp Sesame Seeds
- 1/4 tsp Ajwain
- 1/4 tsp Asafetida
- 1 tsp Cumin Seeds
- 2 tbsp Green Chili
- 1/4 tsp Turmeric
- 1 tsp Garam Masala
- 1 tbsp Dhania-Jeera Powder
- 1-1/2 tbsp Jaggery
- 2 tbsp Lemon Juice
- 1/2 Red Bell Pepper, chopped
- 3 Garlic cloves, chopped
- 1 tsp Ginger, grated
- 1 tbsp Green Garlic
- 2 tbsp Oil, plus extra for frying
- 2-1/2 cups water
- 2 tbsp Cilantro, chopped
- Salt to taste
1. Heat oil in deep vessel, add cumin seeds and ajwain. Add ginger and garlic, sauté for 1 minute.
2. Pour water in to vessel, add pigeon peas thawed and cook in microwave for 10 minutes, green chili, turmeric, asafetida, dhania-jeera powder, garam masala, green garlic, cilantro, sesame seeds and red bell pepper. Bring water to boil.
3. When water is boiling, add jaggery leave it for 2 minutes.
4. Add flours and lemon juice and mix well. Cook this mixture for 15 minutes on medium-low heat. Until water is completely soaked.
5. Take little mixture in your palm, roll, and press very gently. If it’s rolled out easily, it's ready. Make sure not to pound it or make it very flat.
6. If the mixture is ready, turn down heat on very low. Put little oil in palm and roll down more Dhekras.
7. Deep fry Dhekra until light golden brown.
8. Serve hot with chutney, sauce, or ranch.
This is my entry to Priti and Purva's Rakhi – Thread of Love event.