Tuesday, 26 April 2016

Dhokla Recipe-How to Make Soft and Spongy Dhokla-Khaman Dhokla-Besan Dhokla

Preparation time-40 minutes
  • Gram flour(besan)-150 gm(2 cup)
  • Ginger and green chilli paste-2 tsp
  • Semolina (sooji)-2 tbsp
  • Turmeric powder-1/3 tsp
  • Sugar-1.5 tbsp
  • Fruit Salt (Eno-unflavoured)-1 tsp
  • Lemon juice-2 tbsp
  • Cooking oil-1 tsp
  • Water(lukewarm)-1/2 glass(150 ml)
  • Salt to taste

For Tadka or Tempering:

  • Green chilli(split)-3
  • Curry leaves
  • Mustard seeds-1 tsp
  • Asafoetida(hing)-2 pinch
  • Sugar-1/2 tsp
  • Salt to taste-1/3 tsp
  • Coriander leaves
  • Cooking oil-2 tbsp
  • Sieve(stain) the gram flour in a bowl, add semolina and sugar, mix it properly.
  • Add water and and lemon juice, mix it properly, cover it and leave it for 15 minutes.
  • In the meanwhile, boil 2 glasses of water in a steamer or pan and grease a deep plate or cake tin.
  • After 15 minutes, add turmeric powder, ginger, green chilli paste, salt and 1 tsp of oil, mix it well.
  • Add fruit salt(eno) on batter, add 1 tbsp of water on fruit salt, mix it for 10-12 seconds.
  • Pour the batter into the greased cake tin/plate immediately after mixing it.
  • Open the lid of the pan/steamer (after 15 minutes of boiling the water) and place the batter tin/plate inside the pan/steamer.
  • Put the lid and cook it for 20 minutes on medium flame (do not open the lid of the pan in between).
  • Turn off the flame and let it cool down a bit. 

Tadka or tempering:

  • Take out the dhokla from pan/tin and cut it into pieces.
  • Heat oil in a tadka pan, add asafoetida, mustard seeds, green chilli, curry leaves, sugar and salt.
  • Fry it for few seconds, turn off the flame and pour the tadka on the dhokla.
  • Garnish with fresh coconut and coriander leaves, ready to serve, serve with green chutney and red chutney. 

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