Dhokla By tiwari_anuja
by tiwari_anuja
29 Nov 2001
This recipe has been viewed 5145 times
Make the traditional Gujarati Dhokla with this easy recipe at tarladalal.com. The soft, spongy and delicious gram flour based dhokla are best paired with a coriander chutney and garnished with grated coconut and fried curry leaves.
Dhokla By tiwari_anuja recipe - How to make Dhokla By tiwari_anuja
Preparation Time: Cooking Time: Total Time:
Ingredients
For the batter
1 cup besan (Bengal gram flour)
1 1/2 tbsp semolina (rava)
1/2 tsp citric acid (nimbu ka phool)
3 tsp sugar
1 tsp ginger-green chilli paste
1 1/2 tsp Eno's fruit salt
For the tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
For the garnish
1 tbsp chopped coriander (dhania)
Method
- Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
- Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
- When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
- For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. when the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
- Cut into pieces and serve with green chutney.
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