DHOKLA

Come saturdays and sundays it is always demand time at home.Daughter and hubby like to have evening snacks on wekends and it is always different each time.Dhokla is one of the fastest and easiest snacks or starter of the gujarati/rajasthani cuisine.I used to have it at the famous Bikanerwala shop  at delhi during school days.This can be made in no time only preparing the batter is the work here.As i wanted to have a change from the usual snack varieties i made dhokla last week.See recipe below and enjoy hassel free making of these soft indulgence.

INGREDIENTS

Beasm/Gram flour/Kadala maavu	1 1/2 cup
Curd	1 cup
Salt	to taste
Turmeric powder	a pinch
Eno fruit salt	2 pinches

TO GRIND

Ginger	1 inch
Green chilly	2

TO TEMPER

Mustard seeds	1 tsp
Green chilly	2
Asafoetida	a pinch
Oil	1 tsp

 

TO GARNISH

Coriander leaves	a few
Coconut grated	3tsp
Lemon juice	2 tsp

 

HOW TO MAKE

• In a blender add ginger and green chilly and grind well.

 

• Take besan,curd salt and grounded ginger-chilly paste in a bowl and mix well avoiding lumps.

 

• Now add eno salt and let it fizz a bit.

 

• Take a round shaped vessel and grease it with abit of oil on bottom and sides. Pour in the dhokla batter and steam it in a pan with water on the bottom and close it with alid.

 

• In a pan temper with oil,asafoetida and green chilly.Once the dhokla is steamed and done cool down.

 

 

• Invert the dhokla on  a plate.

 

• Pour in temperings.

 

• Grate the coconut and sprinkle over it along with coriander leaves.Also squeeze in the emon and pour over it.

 

• Cut dhokla into pieces and serve with SWEET CHUTNEY/SONTH KI CHUTNEY OR GREEN CHUTNEY

Notes

• Add grated carrots or cherry tomatoes for garnish.
• As variation cut dhokla cubes in to half and add green and sweet chutneys and place one above the other and serve as a sandwich.

Print This Page