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Dhokla

This nutritious snack from Gujarat. I used to have it when I was in India. My neighbor who is Gujarati used to do it. Also my set in college used to be crazy about gujarati food when we hv little pooled money we will go to Gujarati mess which was near our college. Last time when I was in India I was looking for it (there were not in the same place and I couldn’t locate them). In Singapore we get good ones in Serangoon road so I go to serangoon I normally buy it.

Ingredients:

250 gms bengal gram flour (besan)
3/4 cup sour yoghurt
1 teaspoon Finely chopped Ginger
1 teaspoon Finely Chopped green chilli paste (add more if you like it spicier)
2 teaspoon sugar
1/4 teaspoon turmeric powder
1 teaspoon lime/lemon juice
2 teaspoon fruit salt
Salt to taste
2 tablespoon oil
1/4 teaspoon mustard seeds
6-8 curry leaves
2 green chillies slit lengthwise
1/2 cup warm water
2 tablespoon finely chopped fresh coriander leaves

Method

Sieve the gram flour. Mix it with the yoghurt and keep aside for 4 hours.
Add the ginger and green chilli , turmeric powder, salt to taste, lime juice and 1 teaspoon sugar and enough warm water to make a batter of pouring consistency. Mix well.
Prepare the steamer and grease  pan to steam the dhokla in. I have used Cooker plate and used Pressure cooker (U can put small cup with half water filled and keep the pan top of that to stop the pan moving or tilting)
Add fruit salt into the batter. Mix well. Pour this batter into the greased dish and put it into the Pressure Cooker.
Cook till done – when you touch the surface of the Dhokla your fingers should come away clean.
Allow the steamed Dhokla to cool slightly and cut into 2″ squares.

To temper, heat the oil in a wide, thick-bottomed pan and add the curry leaves, mustard and green chillies. Fry till the seeds stop sluttering. Pour these into the warm water. Add 1 teaspoon sugar into it. Sprinkle this mixture all over the prepared Dhokla.
Keep aside for 10 minutes.

Garnish with the chopped coriander and serve with Sweet Chutney and Green Chutney.

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