Dhokla
Ingredients:
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Besan or chickpea flour - 1 1/2 cup
Curds - 1/2 cup
Warm water - 1/2 cup
Sugar - 2 to 3 tbspn
salt - to taste
eno fruit salt plain - 1 packet
oil - 2 tspn + 2 tbspn
Lemon juice - 2 tspn
Mustard seeds - 1 tspn
curry leaves - 1/4 cup
Asafoetida or hing powder - 1/4 tspn
Shredded coconut - 1/4 cup
coriander leaves - 1/4 cup
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Method:
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Take a bowl and add besan to it.
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Add curds and warm water and make a lump free thick batter.
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Keep it for fermentation overnight.
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In morning, add salt and sugar in the batter and mix well till sugar dissolves.
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Add water if required to adjust the consistency. (It should be like the pakora batter)
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Add lemon juice and 2 tspn oil and mix well.
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Keep the steamer for heating. You can also steam it in pressure cooker. You need to remove the whistle before cooking.
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Grease the dhokla container or cake tin with oil in which you will be pouring the batter.
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Once the water in steamer is heated well, add eno fruit salt to the batter and mix well quickly.
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You will notice a sudden rise in the quantity of batter and it will be fluffy.
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Immediately pour the batter in the tin and keep the tin in steamer.
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Close the lid and let it steam for 15-20 mins.
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Remove and cool for 10 mins.
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Cut the dhokla in squares.
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Heat 2 tbspn oil in kadai and add mustard seeds, curry leaves and asafoetida.
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Quickly pour this on the dhokla.
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Top it with shredded coconut and coriander.
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Serve with green chutney.
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NOTE:
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When you add eno fruit salt, you should be very quick in your process or else the reaction will take place outside the steamer and you dhoklas won't be fluffy and spongy.
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Also, avoid using flavoured eno fruit salt. Go for the regular one or plain one.
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Your dhokla batter consistency should be proper. Neither tooo thick nor too runny.
