Dhokla
{Khaman Dhokla}
Dhokla .... when i think of it i used to buy the mix and do it as i thought it was very hard to make and that spongy is hard to get .But if you have few gujarati friends who share their secret of making it then it is a piece of cake....yes ofcourse my kids sometimes say it as yellow spongy spicy cake...
Ingredients
Gram flour [Besan] - 1 cup
Rava - 1 tbsp[If you want add upto 1 1/2 tbsps and not more than that]
Ginger - 1 tsp
Green chillipaste -1/2 tsp [optional]
curd - 1 tsp
salt - to taste
sugar -1 tsp
turmeric - pinch
ENO[fruit salt] -1 tsp [we can add upto 1 &1/2 tsp]
water -1 cup
oil -2tbsps
Seasoning
mustard - 1tsp
curry leaves -few
Asafoetida - 1 pinch
oil - 2tsp
coriander - 1tsp
First set the dhokla plates ready by applying oil so that it won't stick to the bottom and keep it idli pot/pan and set it aside
Now take a bowl add all the dry ingrdients like gram flour, rava, salt, sugar turmeric. Mix well
Now slowly add the water while mixing to avoid the lumps .It will be watery and that is ok.
Add the curd, ginger chilli paste, 2 tbsp oil.
On the other hand heat the idli cooker/pot
Now add the eno to the mix of gram flour[besan],curd,ginger chilli paste... and when you mix it, it will start to bubble and become fluffy.
Immediately pour it in the dhokla mould and place it in the idli cooker.
Cook for 10-20 minutes and check if it is done with a knife or toothpick. If it comes out clean it is done .Remove it.
Now heat a small pan for seasoning.
Add oil and then the mustard , curry leaves, asafoetida.
Pour this on the dhokla ,decorate it with coriander and cut and serve with coriander chutney.
Nice spongy and fluffy dhokla ready....
Comments
Post a Comment