Dhokla

Ingredients

Batter

  1. Besan(Chickpea flour) – 1 1/2 cup
  2. Turmeric powder – 1/4 Tsp
  3. Salt – 3/4 Tsp
  4. Lemon juice – 1 Tbsp
  5. Water – 1 1/3 cup 
  6. Baking powder – 1 1/4 Tsp
  7. Baking soda – 1/4 Tsp

Tempering

  1. Oil – 1 tbsp
  2. Mustard seeds – 3/4 Tsp
  3. Curry leaves – few
  4. Green chili – 3 nos
  5. Water – 1/2 cup
  6. Sugar – 2 Tbsp
  7. Lemon juice – 1 Tbsp

Preparation

 

  1. Mix Besan flour with turmeric powder, salt, lemon juice and water.Whisk well without forming any lumps.
  2. Keep this aside for 30 minutes.
  3. Grease the plate for making dhokla.
  4. Fill the pressure cooker with water required to steam and switch on the flame.
  5. Add baking powder and baking soda to the besan mixture, stirring it well without any lumps.
  6. Pour the batter immediately into the greased plate and place this in cooker.
  7. Remove the whistle of pressure cooker and steam for 20 minutes on medium flame.
  8. After 20 minutes, insert a knife or toothpick into the dhokla and check if it comes out clean.
  9. If it comes out clean dhokla is ready else cook for another 3 minutes.
  10. Takeout the plate from cooker and let it cool for few minutes.
  11. Cut dhokla into small squares using the knife.

For tempering

  1. Heat oil in small pan and splutter mustard seeds.
  2. Add curry leaves, chilies, and half cup water.
  3. Add sugar and let it boil.
  4. Switch off the flame and after cooling down the mixture, add lemon juice.
  5. Pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
  6. Serve with green chutney.

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