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

• 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.

The post Dhokla appeared first on Learning-to-cook.