Dhokla recipe ...

-
-: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





Comments

Post a Comment

Popular posts from this blog

Oats and besan chilla, very appropriate weight loss breakfast

-
Image
Very healthy quick breakfast. Oats and besan chilla... No doubt that  besan(chick pea flour) and oats are the best healthy  options for breakfast.  Believe me I had this for 6 months in breakfast and I lost 14 kg.   Key thing for loosing weight  is healthy diet, drink lots of water and workout or walk 10,000 steps daily is enough to stay fit...  Please check out the benifits of oats and besan at the end of the recipe... The recipe ... 3 tbsp of besan or chick pea flour, 3 tbsp of rolled oats, add salt to taste, one third tsp of turmeric powder, red chilli powder according to taste, black pepper crushed now gradually add water and mix it and form a semi thick batter cover it and leave it for 5 minutes let the oats soak in the batter. After 5 minutes the batter will become thicker now add some water  and bring it to a pouring consistency, and add two tsp of curd or dahi or yogurt. Now add one small chopped onion, one green chili and mix well... Now heat a tawa apply ghee(tips: don't
Read more

Bangali recipe besan pakode sharsho wale , very easy and simple recipe,

-
Image
Beson borar jhal... Enjoying this since my childhood...   In a bowl, take 6 tbsp of besan( yes in bangali we call beson😁), salt according to taste, red chilli powder according to taste, turmeric powder less than half tsp, roasted jeera powder one pinch. Now gradually add water and make a smooth batter, the batter should be semi thick keep it aside  Take a kadai or wok, pour mustard oil( bangali cooking is all about mustard oil, I just love the flavor of mustard oil ). Now add less than half tsp of baking or a pinch in the batter and mix well. Now one by one deep fry all the pakodas.  Now on the same kadai take out the extra oil and in the remaining oil in the kadai we will make the gravy.  For gravy preparation we need one large and one small tomato, one green chili turn them into a smooth paste.  Now on the hot oil in the kadai will add one third tsp of methi seeds(fenugreek seeds), after it turns light brown add half tsp jeera and add the tomato and green chilli paste into the kadai
Read more

Kurkuri bhindi/ crispy okra .

-
Image
Kurkuri bhindi/ crispy okra fry... Ingredients For making kurkuri bhindi or crispy okra we need 500 gems of bhindi or okra. 1/2 tsp spoon turmeric powder, 1/2 tsp dried mango powder, three tbsp of besan or chickpea flour, salt to taste, spicy red chilli powder according to taste,one tbsp of rice flour, 1/4 TSP of Black pepper Powder. And oil for deep frying. Method The most important thing for making perfect crispy bhindi is to avoid moisture. Any kind of moisture can make you bhindi or okra soft it will not remain crispy. Now wash the bhindi or okra nicely and dry them properly with a kitchen towel, so that no moisture left. Now cut the head and bottom, and then cut the bhindi length wise and remove the seeds. As shown in the image. And let them air dry for 5 minutes. Now put them in a bowl, add salt according to taste, turmeric powder, kashmiri red chilli, spicy red chilli, dried mango powder, black pepper Powder, besan or chickpea flour and rice flour (donot add any water or oil).
Read more