Dhokla

 

For people: 2 – 4

time: 15 to 30 minutes

Ingredients for Dhokla:

Besan – one cup
Lemon juice – one spoon
Curd – 2 tablespoons
Green Chili – Ginger Paste – One big spoon
Eco Fruit Salt – a small spoon
Turmeric powder – pinch
Oil – one teaspoon oil
Water – two cups
According to the taste – salt
For tempering
Oil – one big spoon
Asafoetida
Mustard-half teaspoon
Green Chilli-4 Cut Off
Chopped coriander – 2 tablespoons
Water- a water
Sugar- a teaspoon of sugar
Pressure cooker
Dhokla Stand
Tempering pan

For decoration
coriander leaves

Method for Dhokla:

– Filter the gram flour in a vessel. Put little water in it, do not make too much thickness of gram flour, make a thick paste, keep in mind that there should not be stomach in paste.
– Mix lemon juice, salt and yogurt into it and mix it well.
– Cover this mixture for 1-2 hours. So that it blossom well
After a fixed time, add green chilli paste of ginger and then gently stir it again.
– After this, put oil in the dhokla cooking vessel and apply it.
– Put 2-3 cups of water in the cooker and keep it warm on high flame.
Then add Ewan Fruit Salt to a thick paste of gram flour, stir for one minute. You will see the paste is flowing.
Now put the mixture of oil in a vessel without any delay and put it in a bowl and close the lid. Keep in mind that the cooker whistle does not have to be applied.
– After cooking the steam on medium heat for 20-25 minutes, open the lid after the cooker pressure is over.
– Take a knife to the dhokla. If the knife is clean then the dhokla is cooked and if the paste is wet, then cook it for 2-3 minutes.
After the fixed time, remove the dhokla from the cooker and leave it for a while.
– Then cut the Dhokla in small pieces.
Now heat it by adding oil to tempering pan.
When the oil becomes hot, add asafoetida, mustard, green chillies and curry leaves to it.
– Put one cup of water and sugar in this tempering and put a boil and close the flame.
– Prepare the prepared dhokake on the Dhokra and garnish with ginger-garlic-eat it.

Dhokla
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Breakfast, Side Dish
Cuisine: Indian
Servings: 2 4
Author: Hitesh Jain
Ingredients
  • Besan - one cup
  • Lemon juice - one spoon
  • Curd - 2 tablespoons
  • Green Chili - Ginger Paste - One big spoon
  • Eco Fruit Salt - a small spoon
  • Turmeric powder - pinch
  • Oil - one teaspoon oil
  • Water - two cups
  • According to the taste - salt
  • For tempering
  • Oil - one big spoon
  • Asafoetida
  • Mustard-half teaspoon
  • Green Chilli-4 Cut Off
  • Chopped coriander - 2 tablespoons
  • Water- a water
  • Sugar- a teaspoon of sugar
  • Pressure cooker
  • Dhokla Stand
  • Tempering pan
Instructions
  1. - Filter the gram flour in a vessel. Put little water in it, do not make too much thickness of gram flour, make a thick paste, keep in mind that there should not be stomach in paste.
  2. - Mix lemon juice, salt and yogurt into it and mix it well.
  3. - Cover this mixture for 1-2 hours. So that it blossom well
  4. After a fixed time, add green chilli paste of ginger and then gently stir it again.
  5. - After this, put oil in the dhokla cooking vessel and apply it.
  6. - Put 2-3 cups of water in the cooker and keep it warm on high flame.
  7. Then add Ewan Fruit Salt to a thick paste of gram flour, stir for one minute. You will see the paste is flowing.
  8. Now put the mixture of oil in a vessel without any delay and put it in a bowl and close the lid. Keep in mind that the cooker whistle does not have to be applied.
  9. - After cooking the steam on medium heat for 20-25 minutes, open the lid after the cooker pressure is over.
  10. - Take a knife to the dhokla. If the knife is clean then the dhokla is cooked and if the paste is wet, then cook it for 2-3 minutes.
  11. After the fixed time, remove the dhokla from the cooker and leave it for a while.
  12. - Then cut the Dhokla in small pieces.
  13. Now heat it by adding oil to tempering pan.
  14. When the oil becomes hot, add asafoetida, mustard, green chillies and curry leaves to it.
  15. - Put one cup of water and sugar in this tempering and put a boil and close the flame.
  16. - Prepare the prepared dhokake on the Dhokra and garnish with ginger-garlic-eat it.
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