This basil pesto dhokla salad is a lively fusion of Italian and Indian flavours. Soft, crumbled dhokla forms the salad base. It’s tossed with a fresh basil pesto and bright veggies like cucumber, carrot, bell peppers, pomegranate, and coriander. This fusion dish is not just refreshing and wholesome, but also perfect for quick meals or for gatherings.
Gently press the dhokla through a strainer to remove excess moisture, then crumble it lightly with your fingers. Fluff it so the texture stays airy and soft.
Description - Step 2
Build the salad base
Transfer the crumbled dhokla to a large bowl. Add diced cucumber, carrot, capsicum, chopped green chillies, coriander, and pomegranate seeds.
Description - Step 3
Make the basil pesto
In a blender, pulse basil leaves, almonds, parmesan, and garlic. Scrape the sides of the blender, then add olive oil, lemon juice, black pepper and salt. Blend them again until smooth. Adjust pepper and salt as per your taste preference.
Description - Step 4
Combine the salad
Pour 3–4 tablespoons of the pesto over the dhokla mixture and gently fold to coat without mashing the dhokla. Add more pesto if you like it saucy. Add a squeeze of lime juice if you prefer extra tang.
Description - Step 5
Serve fresh
Serve the salad immediately so the dhokla stays fluffy and the vegetables remain crisp.
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Indo-Italian
Easy
Salad
