Dhokla recipe ...

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-:Dhokla:-


: Ingredients:

For making super soft dhokla we need one cup besan, finely chopped ginger, two green chillies finely chopped, one  lemo juice, one tbsp fruit salt (ENO), one TSP sugar,1/2 tsp baking powder and salt to taste.

:Method:

Let's start, take a bowl add one cup of besan or chickpea flour, chopped ginger, chopped green chillies ,salt to taste, whole lemon juice and one TSP sugar. Mix them well. Now add water gradually and make a batter of flowing consistency. Mix well until the sugar dissolves.

Now prepare the streamer if you don't have steamer don't worry you can steam them in a idli stand in cooker. Add  one glass of water in steamer or cooker turn on the flame on medium .

Now grease a 6 inch baking tin (or any other container with high edges which will help the batter to rise ) or idli stand with oil. Just before pouring the batter in tin add one tbsp of fruit salt or ENO in a bowl and dissolve it with some water mix and pour in the batter and mix the batter fast until smooth.  Now pour the batter in the tin or any other container or idli stand. Before keeping the tin in the steamer make sure the water is boiling.

Now put the tin or the container or the idli stand carefully inside the steamer or cooker. Close the lid and steam for 20 minutes on low medium flame. After 10 minutes make sure to check the water level in the steamer or cooker, of there is not enough water do add more water make sure the batter does not get wet while adding more water.

After 20 minutes poke a knife in the centre of  the dhokla, of the knife comes out clean, or no batter stuck on the knife then your dhokla is ready. 

Take it out, let it cool completely in the tin. When it is cooled it will leave the sides by its own. If you are using idli stand let it cool for 5 minutes and then take it out with help of knife. 

: Tempering:

For tempering we need mustard seeds one TSP,  dry red chillies and curry leaves.(red chillies and curry leaves were not available in my pantry ). In a pan add some oil, when the oil is hot add one TSP mustard seeds, red chillies and curry leaves. When the seeds starts popping add half glass of water , salt and one tsp sugar and boil them for 5 minutes. 
Now take out the dhokla from the tin into a plate cut it into squares. Now pour the tempering slowly on the dhokla with a spoon  pour nicely so that each and every piece of dhokla is soaked nicely in th tempering water. After pouring let it sit for 15 minutes and serve by adding chopped coriander leaves. With green chutney.


Eat healthy and stay healthy 🤗

Love sumana





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