This is a traditional Gujarati snack, and the traditional way of preparing it is by soaking the rice and dhal overnight, grinding and fermenting it. I have not tried the traditional way, but wanted to try this quick instant method. My hubby is not a big fan of Dhokla to tell you the truth, he does not like it. But I anyway wanted to try this method, and it did come out well. He did have few pieces - that's a good sign for a person who does not like Dhokla!
Serves 2
Ingredients Required:
Rice Flour - 1/2 cup
Sooji/Rava/Semolina - 3/4 cup
Bengal Gram Flour - 1/4 cup
Salt to taste
Sugar - 1 tsp
Ginger - 2 tsp (Finely chopped pieces)
Green Chilli - 1 tsp (Finely chopped pieces)
Eno Salt/Fruit Salt - 1 tsp
Sour Yogurt - 1/4 cup
Oil - 2 tsp (for greasing the Dhokla Plates)
For Seasoning:
Oil - 1 tsp
Mustard Seeds - 1 tsp
Hing - pinch
Garnishing:
Cilantro - Chopped
Black Pepper - Freshly Ground
How to make?
Grease the Dhokla Plate with oil and keep it ready. Place the vessel on the stove in which the Dhokla is going to be steamed. Fill it with 5 inch level of water. Close the vessel and let it heat on Medium heat.
Mix all the ingredients - except Eno Salt, to form a dosa consistency batter by adding the required amount of water.
When you are ready to steam the Dhoklas, add the Eno Salt and give a last vigourous mix, so the batter becomes fluffy.
Fill the plate with the batter and place it inside the steamer. Steam cook for 15 minutes and switch off the stove.
Heat the oil for seasoning, add the mustard seeds and hing. On spluttering, season the Dhokla and spread the mustard seeds evenly.
Cut them up into desired shapes. Garnish with chopped cilantro and freshly ground pepper.
Serve with Green Chutney.
Notes:
If you do not have sour curd, you can use Citric Acid powder or lemon Juice
If you do not have Eno Salt, you can use Baking Soda.
Serves 2
Ingredients Required:
Rice Flour - 1/2 cup
Sooji/Rava/Semolina - 3/4 cup
Bengal Gram Flour - 1/4 cup
Salt to taste
Sugar - 1 tsp
Ginger - 2 tsp (Finely chopped pieces)
Green Chilli - 1 tsp (Finely chopped pieces)
Eno Salt/Fruit Salt - 1 tsp
Sour Yogurt - 1/4 cup
Oil - 2 tsp (for greasing the Dhokla Plates)
For Seasoning:
Oil - 1 tsp
Mustard Seeds - 1 tsp
Hing - pinch
Garnishing:
Cilantro - Chopped
Black Pepper - Freshly Ground
How to make?
Grease the Dhokla Plate with oil and keep it ready. Place the vessel on the stove in which the Dhokla is going to be steamed. Fill it with 5 inch level of water. Close the vessel and let it heat on Medium heat.
Mix all the ingredients - except Eno Salt, to form a dosa consistency batter by adding the required amount of water.
When you are ready to steam the Dhoklas, add the Eno Salt and give a last vigourous mix, so the batter becomes fluffy.
Fill the plate with the batter and place it inside the steamer. Steam cook for 15 minutes and switch off the stove.
Heat the oil for seasoning, add the mustard seeds and hing. On spluttering, season the Dhokla and spread the mustard seeds evenly.
Cut them up into desired shapes. Garnish with chopped cilantro and freshly ground pepper.
Serve with Green Chutney.
Notes:
If you do not have sour curd, you can use Citric Acid powder or lemon Juice
If you do not have Eno Salt, you can use Baking Soda.
Comments
Post a Comment