Thursday, August 5, 2010

Dhokla

Actually Dhokla name is new to me and after i saw the recipe from chef in you and jayashri's i want to give a try to it. Finally i found the time and did it and it came very well.

Ingredients: I
  • Bengal Gram flour/Besan – 2 cups
  • Curd/Yogurt – 1/2 cup
  • Water – 1/2 cup
  • Cooking/Baking Soda (Bi carbonate of soda) – 1/2 tsp
Ingredients: II
  • Turmeric powder - a pinch
  • Green Chili paste – 1/2 tsp (or green chillies - 2 choppped finely)
  • Sugar – 1 tsp
  • Lemon juice - 1/2 tsp
  • Eno fruit salt– 1.5 tsp
  • Salt to taste
  • Oil - 1 tsp
Ingredients: III
  • Mustard Seeds
  • Curry leaves
  • Coriander leaves
  • Oil - 2 tsp

Method
  • First mix the curd with water and make like a buttermilk.
  • To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter.
  • If you need water add it, else add soda.
  • Keep it aside for 1 hr.
  • After 1 hr, add the ingredients II to the batter and mix well.
  • You need to steam the batter. so a plate that fits to the pressure cooker.
  • Before mixing the ingredients II to the batter, switch on the stove and place the cooker filled with water and  place a vesserl over which you need to place a plate in which you are going to steam the dhokla's.
  • Allow the water to boil.
  • Now sprinkle a pinch of eno in the plate and pour the batter (Ingredients II nixed) to the plate and place the plate immediately on the vessel.
  • Close it (no need to put whistle) and wait for 5 mts.
  • After 5 mts, using a knife, just check whether the dhokla's are perfectly coooked (by putting the kinfe inside the dhokla and checking no batter sticks to the knife).
  • Now switch off the stove and remove the plate.
  • Now in a small pan, add the ingredients III and when mustard seeds starts spluttering, just pour them on top of the dhokla's.
  • Allow the dhoklas to cool for 3 to 4 mts and cut them in to desired shape and serve hot with green chutney or any chutney.

21 lovely comments:

GEETHA ACHAL

மிகவும் அருமையாக இருக்கின்றது...சூப்பர்ப்...

Hari Chandana

Woww.. looks perfect and yummyy.. thanks for the recipe :)

Nitha

dhokla looks so soft and fluffy..

aipi

my all time fav..they came out perfect..soft n spongy..

Satya

love dhokla ...looks so soft n tempting...love to have it anytime ...thanks for sharing akhila

Satya
http://www.superyummyrecipes.com

Priya (Yallapantula) Mitharwal

It has come out beautifully. I love it, but never tried it at home, so will give a try sometime.

NIDHYA

I have tasted dhokla in temples only. Always wondered how the texture is so soft and spongy. Seeing this pic, am trying to remember the taste. Looks great.

Krishnaveni

beautiful dokla, delicious

An Open Book

dhokla looks really appetizing..like those curry leaves on top...

Mrs.Menagasathia

looks yummy & very soft dhokla...

Uma

looks prfect!

Sayantani

I almost make it the same way but loved this idea of sprinkling eno on the plate too. gonna try your version soon. love the sponginess and the crackling curry leaves.

kothiyavunu

Thats a great recipe! looks soft & tempting..

Guna's kitchen

perfect dhokla... luks deliicous and fluffy..... yummy.. never tried til now.. i'll surely try dis.. thx 4 sharing

Swarnavalli Suresh

Nice spongy dhokla...

Suja Sugathan

Came out so perfect..soft and yummy...
thanks for stopping at my blog and for your lovely comments..sorry for being so late..had been away for a few days..
That's a lovely event dear..count me in.

Love
Suja

divya

Thanks for dropping by and leaving some encouraging words.i love to follow u.....perfect dhokla... luks deliicous and fluffy..... yummy..

Sangi

It looks so spongy.. Never tried it myself at home.. Shall mark your recipe and give it a try..

Sharmilee! :)

Have been wanting to try this for long....urs tempt me to the core :)

Hamaree Rasoi

I really want to gorge on these yummy, soft dhoklas. Looks yummy
Deepa
Hamaree Rasoi

Torviewtoronto

looks delicious

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