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Friday, December 28, 2012

Dhokla/ Dhokra

dhokla
dhokla


Besan flour
1 cup
Sooji/rava
1 ½ table spoon
Curd
1 cup
Sugar
2 ½ table spoon
Lime juice
1 table spoon
Turmeric powder
 ¼ tea spoon
Ginger garlic paste
1 table spoon
Salt
As required
Eno fruit salt
1 ½ table spoon
Oil
1 table spoon
Mustard seed
½ table spoon
Green chili paste
Grind 1 chilli as paste
Green chilli
1 (chopped)
Curry leaves
Few(chopped)

How to prepare dhokla:
  • Blend the besan flour, sooji, curd, sugar, lime juice, turmeric powder, ginger-garlic paste, green chilli paste and salt like batter.
  • Keep it for 1 hour. Boil the water in the steamer; also grease a tray to steam this.
  • Mix the eno fruit salt with the batter and at once transfer it into the greased tray.
  • Steam cook for 15 minutes. Check with a knife or fork whether it gets cooked.
  • Tilt the tray on a plate after it gets cooled.
  • Temper the mustard seed, green chilli, curry leaves and add 1 table spoon of water. Pour this on Dhokra and shape it to diamond. Serve with green chutney.

Tips:
  • If you steam cook in pressure cooker don’t use the weight.
  • Soak the rice and urad dhal for 3 hours and grind it like dosa batter and keep it over night and prepare Rice Dhokra/ Khatta dhokla. (3:1 ratio rice and urad dhal). If you did so you can avoid turmeric.
  • Instead of Eno fruit salt you can also use baking soda.
  • You can also use rice flour alone for preparing.
  • If you want to prepare sandwich dhokla cook the batter in two times separately and sandwich using green chutney and then slice it.
Green chutney may be Corainder-mint chutney or mint chutney


for more dishes visit indian recipes

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