Air fryer recipe · Breakfast
Air-Fried Dhokla Wedges
Leftover steamed dhokla cut into wedges, tossed in a light mustard and sesame tempering, and air fried until the edges crisp while the inside stays fluffy.
- 10 minTotal time
- 180°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 255kcal
- 13.8 gprotein
- 31.0 gcarbs
- 9.4 gfat
- 5.0 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- dhokla8 pieces, leftover steamed, cubed
- mustard seeds1/2 tsp
- curry leaves8
- sesame seeds1 tsp
- green chilli1, slit
- oil1 tbsp
Method
Cut into Wedges
Cut the leftover steamed dhokla into thick wedges or cubes. Keep them chunky rather than thin, because slim pieces dry out and go hard in the hot air while thick ones crisp outside and stay soft within.
Toss in Tempering
Toss the wedges gently with the oil, mustard seeds, curry leaves, sesame seeds and slit green chilli. Use your fingertips and a light hand so the soft dhokla holds its shape, and the thin film of oil helps every edge turn golden.
Arrange in Basket
Lay the wedges in a single layer in the basket with a cut side down, and leave a little gap between them. Crowding traps steam and makes them soft, while spacing lets the hot air reach each face and crisp it.
Air Fry Until Crisp-Edged
Air fry at 180°C for 8 min, shaking the basket once halfway so they colour on all sides. They are ready when the edges are golden and lightly crisp while the inside stays soft and spongy. Serve straight away with chutney.
