Dhokla

Hi, This is my first post and since I had made Dhoklas today, I thought it would be an excellent recipe to start with!.

Dhoklas have always been my favourite and something I wanted to learn for a long time. I wanted to make dhoklas just like the ones you get in the market and my search ended with the below recipe. I have learnt this recently and have tried it three times and each time it has been absolutely yummy! So here it is....

What you need...

For Dhokla:

2 cups Besan (Gram Flour)

1 tsp Salt (or as per taste)

I tsp Green chilli paste

1 tsp Ginger paste
2 tbsp finely cut coriander leaves

1 tbsp lemon juice (approx 2 medium size lemons)

A pinch of Haldi (turmeric)

3/4 tsp Eno Fruit Salt

For seasoning:

2 tsp oil
1 tsp mustard seeds

2 green chillies chopped

1 tsp sugar

1/2 tsp salt
Juice of 1/2 lemon (optional)

Bunch of coriander chopped

Grated fresh coconut for garnishing

How to make Dhokla....

Sieve the besan and add haldi. Add some water to besan to make a batter which should not be very thick or very thin. Set aside for 30 minutes. Add the ginger & green chilli paste along with rest of the ingredients except Eno salt.

Heat some water in a vessel. Grease a pan or idli moulds with oil. Once the water starts to boil, add eno salt to the besan batter. The batter will double in size and become softer. Do not mix too much with the spoon otherwise the air bubbles will escape and dhokla will not be soft and spongy. Pour the batter in the pan/ idli moulds and put in the steaming water. Cover with a lid but keep some space for steam to escape slowly. Keep the gas on medium flame.

After 10-15 mins check whether the dhoklas are ready with the help of a toothpick. Prick with the toothpick and if it comes out clean, dhoklas or ready or else wait for a few more minutes. Once ready, scoop out the dhokla on a plate. If you make the dhoklas in a pan, you can cut rectangular pieces.

Prepare the seasoning by heating oil in a pan and add the mustard seeds. Once they begin to splutter add chopped green chillies. Add 3-4 tbsp water along with salt and sugar. To make this syrup more spicy I also add half tsp of green chilli paste. Pour this seasoning all over the dhokla pieces. Garnish with coriander grated coconut. Serve with mint chutney or green chilli sauce.

Have fun while cooking.....