Dhokla

by rashmi sudevmenon
Bengal gram flour with other ingredients
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
For Tempering:
  • Mustard - 1 tsp
  • Cumin seeds(Jeerakam) - 1/4 tsp
  • Coconut(grated) - 1 tsp
  • Coriander leaves - 1 tsp
  • Oil - 2 tsp
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
For Tempering:
  • Mustard - 1 tsp
  • Cumin seeds(Jeerakam) - 1/4 tsp
  • Coconut(grated) - 1 tsp
  • Coriander leaves - 1 tsp
  • Oil - 2 tsp
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. 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).
  2. Add in salt, sugar, turmeric powder, ginger and green chilly paste. Mix well and keep it aside for 10 minutes.
  3. In a deep pan, pour 2 glasses of water.
  4. Take a round plate and add two spoon of oil. Keep the plate on the pan and allow it to heat.
  5. Meanwhile mix eno in the batter and stir well for 5 minutes.
  6. 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.
  7. Remove it from the flame after 15 minutes and allow it to cool.
  8. Heat oil in a vessel, splutter mustard seeds and cumin seeds.
  9. Then toss in the grated coconut and coriander leaves. Pour this onto the dhokla¦s.
  10. Dhokla is ready. Cut it into 1 inch pieces and serve with mint chutney.

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