DHOKLA

Prepared with a fermented batter of rice and split chickpeas, dhoklas can be eaten for breakfast, as a main course, as a side dish, or as a snack.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves 4

 

Ingredients

  • Besan (chickpea flour) – 1 cup
  • Curd – ½  cup
  • Water – ½  cup
  • Green chillies – 2
  • Adrak (ginger) – 1-inch piece
  • Sugar – 1 tsp
  • Lemon juice – 1 tsp
  • Eno fruit salt – 1½  tsp (or  cooking soda ½ tsp)
  • Salt – as required
  • Haldi (turmeric) – 1 pinch
  • Dhaniya (coriander leaves) – 2 tbsp
  • Coconut, grated – 3 tbsp

 

For Tempering

  • Oil – 1 tsp
  • Mustard – ¾ tsp
  • Hing (asafetida) – 1/8 tsp

 

Method

  1. Grind ginger and green chillies with not more than ½ cup water.
  2. Put besan in a bowl, add ground ginger-green chillies, water, curd, lemon juice, turmeric, sugar and salt to it.
  3. Mix well and keep aside.
  4. Add Eno fruit salt to besan mixture and mix well.
  5. Grease a wide flat-bottomed vessel with oil.
  6. Steam this mixture for 10-12 minutes in the vessel.
  7. Insert a knife in the freshly-prepared dhokla and if it comes out clean, it is ready.
  8. Let it cool down for 5 minutes and then invert the dhokla on to a plate.
  9. Cut them into squares or as desired.
  10. Heat the oil, mustard seeds and asafetida for tempering.
  11. Spread tempering over the dhokla pieces and garnish with coriander leaves and grated coconut.
  12. Serve with green chutney.

Leave a Reply

%d bloggers like this:
Bitnami