Recipe of Month

Phog /Cooling Food (Calligonum) by Dr. Chef Sangeeta Dhar

Recipe and Information by 
Dr. Chef Sangeeta Dhar
Director – Laapi Chokha-Lost foods of Rajasthan

Associate Professor- Food Production
Pacific University, Udaipur 
Rajasthan
dharsangi@gmail.com
+91 9784360720

My original recipe - Information about Phog

Phog /Cooling Food (Calligonum)
Calligonum is commonly known as Phog or Phogla in deserts of Rajasthan. It is very less explored desert plant. One of the best gift from nature to people of arid zone, who live in streaming hot weather of Rajasthan. Its a natural cooling agent. It is used as a desi medicine and also stabilises body heat. It also prevents from sun stroke. It really gets well along with curd or butter milk. Locals love having this in the form of raitas.

Summer Special Old Traditional Rajasthani Marwadi Recipe
Phogle Ka Dhokla

Serves: 4-5 pcs
Preparation time: 10 minutes
Cooking time:15 minutes

Ingredients

80 gms, Phog (make a Paste+ soaked grains)
150 gms, Red Jowar Flour
100 gms, Mota Wheat Flour (Optional)
100 ml, Ghee for serving on top
50 ml, desi ghee For serving  on prepared Dhoklas
2 nos,.Chopped onions
10 gms, Red chili powder
5 gms, Turmeric powder
Salt to taste
5 gms Fennel (Sauf)

For Pounded mix
4-5 nos. Green chilli
2 nos.Whole red chili fresh or dry (soaked)
5-6 cloves Garlic
5 gms Coriander seeds (Gota Dhaniya)
5 gms Cumin seeds (Jeera)
5 gms Haaja or Papad Khara (optional) to soften
Water just sufficient to knead a dough

Use Jaggery as an Accompaniment

Method:

  • Wash phog in running water so that the impurities like sand and other particles are off.Soak phog in clean water for an hour .Take only the floating small grains and pound with mortar and pestle or with a grinder.
  • Take a big parat or mixing bowl to this add  the Phog paste and some soaked soft grains also in a bowl and the pounded mix like-green chili, garlic, whole red chili, coriander seeds and cumin seeds.
  • To the same mixture add Jowar Flour , Mota Wheat Flour, chopped onions and add all the dry spices salt, red chili powder, turmeric powder, coriander seeds, cumin seeds, fennel seeds, melted desi ghee and mix everything together using hands.
  • Knead the dough with required amount of water and cover and keep it aside for 10 minutes for resting.
  • Make small balls of equal sizes and shape them like South Indian wada’s with a thumb impression in the centre.
  • Now take a handi or a idlli steamer add water and boil it.
  • Arrange each dhokla on the bed of phog bush or of makai , jowar, wheat grass properly in thhe steamer by covering it and steam the dhokla’s for 10-12 minutes.
  • Check the dhokla’s by pricking it with knife if it does not stick on the knife dhokla’s are ready.
  • While serving pour lot of ghee on top of the dhokla.
  • Serve hot with dal, thick curd.
  • Traditionally preferred hot crushed doklas with lot of ghee and desi gur (jaggery),or desi bura sugar.