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Dhokla....made w

Jun-26-2018
Geeta Virmani
15 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Dhokla....made w RECIPE

Some dhoklas are made without curd, but i make both types, with curd and without curd. Both tastes equally good

Recipe Tags

  • Veg
  • Easy
  • Kitty Parties
  • Gujarat
  • Steaming
  • Breakfast and Brunch
  • Low Fat

Ingredients Serving: 4

  1. Besan 1 cup
  2. Rawa 1/2 cup
  3. Curd...1 cup
  4. Water 1/2 cup
  5. Salt to taste
  6. Green chilly and ginger paste 1 tea spoon
  7. Sugar...3 tea spoon
  8. Oil...1 tea spoon
  9. Mustard seeds...1/2 tea spoon
  10. Sesame seeds...1 tea spoon
  11. Curry leaves...1 sprig
  12. Whole red or green chillies..2 or 3
  13. Lemon juice of one lemon
  14. Eno 1 pouch

Instructions

  1. Mix besan, rawa, salt, green chilly and ginger paste, curd and make a batter by mixing water. The batter should be of dropping consistency
  2. Give 15 minutes rest to the batter
  3. Take a cooker, remove it's whistle and add one and half glass of water
  4. Boil the water
  5. Grease a dhokla plate and pour the batter after mixing eno with few drops of water on eno
  6. Arrange the dhokla plate in the cooker, you may put a jaali on the base of cooker
  7. Let it steam for 12 to 13 minutes , on medium to low flame
  8. Do counter check with knife, if it is clear then done otherwise one or two minutes should be given more to steaming
  9. Now in a pan, take one glass of water, add sugar and let it boil till sugar melts. Remove from gas and let it cool down a little bit, then add lemon juice and now let it cool down completely
  10. In a tadka pan, heat oil add mustard seeds, let it splutter add red or green chillies and curry leaves. Lastly add sesame seeds and keep aside
  11. Invert dhokla on a plate. Cut in desired shape and size. Pour sugared water on dhokla pieces and put tadka
  12. Enjoy with sauce or imli sweet and sour chutney

Reviews (1)  

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Shikha Roy
Jun-27-2018
Shikha Roy   Jun-27-2018

Simple and delicious.

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