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Bengal gram flour with other ingredients
Published On: 13 May 2012
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Bengali: Laban / Noone
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
For preparing dhokla, in a bowl, mix in bengal gram flour and water. Make it into a lump free thick batter(same as idli`s batter).
Add in salt, sugar, turmeric powder, ginger and green chilly paste. Mix well and keep it aside for 10 minutes.
In a deep pan, pour 2 glasses of water.
Take a round plate and add two spoon of oil. Keep the plate on the pan and allow it to heat.
Meanwhile mix eno in the batter and stir well for 5 minutes.
After the plate is heated, pour the gram flour mixture in the plate and close it with a lid. Allow it to steam for 15 minutes.
Remove it from the flame after 15 minutes and allow it to cool.
Heat oil in a vessel, splutter mustard seeds and cumin seeds.
Then toss in the grated coconut and coriander leaves. Pour this onto the dhokla¦s.
Dhokla is ready. Cut it into 1 inch pieces and serve with mint chutney.
Flour with coconut and jaggery
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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