Raw Mango Dhokla with Raw Mango Dip

Mango season is in full bloom and every other post on food blogs is about the amazing dishes being made with it! Its the king of fruits for a reason! Such a versatile fruit, either Ripe or raw!

Every year, we used to buy Indian mangoes like alphonso, Safeda etc in the US at the Indian stores but this year due to Covid-19, we couldn’t get them. And we don’t really like the local varieties available here. Having eaten the best mangoes since childhood, it just doesn’t suffice.

But, raw mangoes are available here and I thought why not try to make something different with it. So here I present, raw mango dhokla with raw mango-jaggery dip. The dhokla mixture has grated raw mango and the dip has pressure cooked raw mango with jaggery and spices. The spicy tanginess of the dip goes so well with the slight sweetness of dhokla.

Raw mango dip Diced raw mango- 1.5 cups Jaggery powder- 1/2 cup (adjust) Dried red chilli- 2  Mustard seeds- 1 tsp Hing (asafetida)- 1 pinch Pink salt- 1/2 tsp Salt- 1/2 tsp Turmeric powder- 1 tsp Oil- 1.5 tsp Water- 1/2 cup

Method: 1. In a pressure cooker, heat oil and add hing, mustard seeds, dried red chiili. Let them crackle for a min on med heat.

2. Add diced mangoes, turmeric powder, salt, pink salt and water. Give it a stir and cook for 5 min.

3. Open pressure cooker and cool it a little and blend it. Dip is ready. 

Raw Mango Dhokla Besan- 1/2 cup Suji- 1/2 cup Grated raw mango- 1/2 cup

Eno fruit salt- 1.5 tsp Salt- 1 tsp Sugar- 1.5 tsp Turmeric powder- 1/2 tsp Oil- 2 tsp Water- 1/2 cup (adjust consistency)

Dhokla Tempering: Oil- 1 tbsp

Mustard seeds- 1.5 tsp

Green chilli- 2 (cut longitudinally)

Curry leaves- 8-10

Sesame seeds- 1.5 tsp

Method: 1. Mix besan, suji, grated raw mango, salt, sugar, turmeric powder, oil and make a batter with water. The consistency should be like idli batter. Neither too thick nor too thin. Rest the mixture for 10 min.

2. Preheat a steamer. Grease the dhokla mold or a 7 inch cake pan with oil.

3. Add eno fruit salt to the batter and mix well. It will rise in quantity. Immediately Pour it in the greased mold and steam cook for 10-12 min or until poking a knife comes out clean.  4. Let it cool and then cut into square pieces.

5. For tempering, heat oil in a pan and add mustard seeds, green chilli, curry leaves and sesame seeds and let them crackle for a min. Pour the tempering over dhokla and Serve with dip. 

This is a very yummy and refreshing twist to regular Dhokla. It can be enjoyed either as breakfast or a teatime snack. Do give it a try and and share your experience.