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Tuesday, November 10, 2009

DHOKLA

DHOKLA



Ingredients:

For Batter:


Bengal gram flour/besan: 1 Cup

Sooji: 1/3 cup

Curd: 1/2 cup

Water: 1/2 cup

Baking soda : a pinch

For seasoning to be mixed to the batter (to be added just before cooking):

Oil : 2tbso

Turmeric Powder:a Pinch

Green chilli paste: 1 tbsp

1 tsp - sugar

Lemon juice: 1/4 tsp

Eno: 1 packet 1&1/4 tsp some more for sprinkling on the plate

For tempering:

Mustard seeds

Curry leaves

Coriander leaves

Sugar Dissolved in 1/4 cup of water + oil to be topped on dhoklas

Method:
 
 
  • Mix first 1/2 cup curds with 1/2 water.
  • To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter,
  • Slowly add more water if needed else, add the soda. Keep it aside to rise for 2 hour.
  • Keep the steamer or cooker ready on gas.
  • To the batter mix in the Eno, oil, salt, sugar, green chili paste and turmeric powder. Mix well.
  • This has to be done just before pouring to the plate.
  • Meanwhile have the pan on stove, and let the water start boiling.
  • When the water reaches the boiling stage,can mix the eno to the batter.
  • Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate.
  • Pour the batter into the greased pan and steam for 10-12 minutes or till done.
  • Place a toothpick or knife and if the knife comes out clean and does not have any batter sticking, then its done.
  • Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
  • In a bowl, mix 3 tsp of water along with a tsp of oil and sugar. Remove the plate from the pan, pour the water and oil mix over the top.
  • For seasoning, heat a pan with oil, add curry leaves, mustard seeds and finely chopped green chillies.
  • When mustard starts popping, remove and pour over the dhokla 
  • Garnish the besan dhokla with coriander and slited green chilies. 
  •  Serve with chutney
     




    NOTE: Dont use flavoured ENO. Always use plain ENO


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