Dhokla is my favourite evening snacks… can be made quickly with very minimal ingredients. I like the sweet and sour taste with spicy chilli and tamarind chutney. I make this often because there is hardly any fat/oil, it is completely steamed and requires only gram flour as main ingredient.
INGREDIENTS For Batter | |
Gram Flour / Besan | 1 cup |
Water | 1/2 – 3/4 + 1 cup |
Ginger chilli paste | 1 tsp |
Semolina (sooji) | 1 1/2 tbsp |
Sugar | 1 tsp + 1 tsp |
Salt | 1/2 tsp |
Turmeric | A pinch |
Citric Acid Crystals | 1/2 tsp |
Eno Fruit Salt | 1 tsp |
OIl for Greasing | 1/4 tsp |
For Temparing | |
OIl | 2 tsp |
Mustard Seeds | 1/2 tsp |
Til (White) | 1/2 tsp |
Green chillies | 4-5 |
Asafoetida | A generous pinch |
Lemon Juice | 1 tsp |
For Garnish | |
Coconut (Grated) | 1 tbsp |
Fresh Coriander (Chopped) | 1 tbsp |
METHOD
- Grease a 7” tin or thali. Set aside
- Sieve the gram flour in a big bowl, add in sugar, salt, citric acid, ginger-chilli paste and sooji. Add water and mix well till there are no lumps (1 cup besan would take a little over 1/2 cup of water. The batter should be of idli batter consistency). Set aside for about 20 minutes.
- Heat about 2 cups of water in a steamer or pressure cooker or a kadai with good lid.
- Now add in Eno fruit salt to the prepared batter and mix well till the batter becomes fluffy and light.
- Transfer the batter to the greased thali and steam it for about 15-20 minutes and then let it cool for about 5-10 minutes. Cut it into desired shape and size.
- Now, heat oil in a pan, crackle mustard seeds, til, asafoetida. Add green chillies and fry till they change colour. Add in 1 cup water and 1 tsp sugar. Let it boil for about 2-3 minutes or till the green chillies become soft. Switch off the flame, add 1 tsp of lemon juice to the prepared tempering and pour over the dhoka.
- Garnish with grated coconut and fresh coriander. Serve cold or at room temperature with tamarind chutney.
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