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.
- 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
- 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
- Mustard Seeds
- Curry leaves
- Coriander leaves
- Oil – 2 tsp
- 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.