Dhokla By sandhyan

by sandhyan

Other Related Recipes

Baked Pancakes In Paprika Sauce
Baked Spinach Pancakes In Tomato Gravy
Baked Spinach Rolls
Bean and Vegetable Salad
Corn Panki
Kadai Paneer
Lentil and Vegetable Broth ( One Dish Meal)
Mixed Dal
Paneer In White Gravy
Spicy Potato and Chana Salad
Spinach Tartillini In Cream Sauce
Tomato, Cabbage and Bean Soup

Added to 2 cookbooks
This recipe has been viewed 1430 times

Relish the popular Gujarati snack, dhokla with coriander chutney. The dal or gram flour based batter is steamed, cut into squares and seasoned with mustard seeds, curry leaves and grated coconut. The dhokla recipe is not only soft and delicious but also healthy.

Add your private note

Preparation Time: na
Cooking Time: na

Show me for servings

Ingredients

350 gms besan (Bengal gram flour)
1 cup curds (dahi)
1 tbsp chopped green chillies
1/2 tsp turmeric powder (haldi)
1 tsp mustard seeds ( rai / sarson)
1 tbsp chopped ginger (adrak)
1 tsp soda bi-carb
1 tbsp chopped coriander (dhania)
1/2 cup grated coconut
1 lemon
2 tbsp oil
Salt to taste

Method

Take gram flour in a bowl.
Add beaten curd/yogurt and warm water. whisk well to remove all lumps. the mixture should have a thick consistency. add salt and cover it and leave it to ferment for 3-4 hours.
Make a paste of ginger and green chilies.
Add this paste to the fermented mixture. add turmeric powder and correct seasoning.
Keep the steamer ready on the flame.
Grease a dhokla mould or a shallow cake tin with a little oil. in a small bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1 lemon. mix well and add this to the gram flour mixture.
Pour the batter into the greased mold and steam for 10-12 minutes.
Cool for sometime. cut into squares and arrange in a serving platter/bowl.
Heat oil in a small pan. add mustard seeds. when the seeds begin to crackle, remove and pour over the dhoklas.
Serve garnished with chopped green coriander leaves and grated coconut.