Ingredients
Batch I
Gram flour(Besan) - 1 1/2 cup
Batch I
Gram flour(Besan) - 1 1/2 cup
Sugar - 3-4 tsp (Diabetic people do not add this)
Oil - 1 tblsp
Citric acid - 1/2 tsp
soda-bi-carb( Baking Soda) - 1/2 tsp
Salt - to taste
Lemon juice - 3-4 drops
Turmeric Powder - 1/4 tsp
Batch II
Oil - 1 tblsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Sesame seeds - 1/4 tsp
Asaefoetida - a pinch
Curry leaves - 5-6
Water - 1/2 cup
Sugar - 1 tsp
Cilantro - for garnish
Grated coconut - for garnish
Sev - for garnish
Citric acid - 1/2 tsp
soda-bi-carb( Baking Soda) - 1/2 tsp
Salt - to taste
Lemon juice - 3-4 drops
Turmeric Powder - 1/4 tsp
Batch II
Oil - 1 tblsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Sesame seeds - 1/4 tsp
Asaefoetida - a pinch
Curry leaves - 5-6
Water - 1/2 cup
Sugar - 1 tsp
Cilantro - for garnish
Grated coconut - for garnish
Sev - for garnish
Method
1. Mix all the ingredients from batch I in a bowl with water enough to make a thick paste(like idli batter).
2. Blend it well with a hand blender or with hand.
3. Steam it for 15 minutes on high flame.
4. Cut it into square pieces.
5. Tempering: Heat 1 tbsp oil. Add jeera(cumin), rai(mustard seeds), til(sesame seeds), hing(asaefoetida) and karipatta(curry leaves). When it splutters add 1/2 cup water and 1 tsp sugar.
6. Pour this water slowly on dhokla pieces.
7. Garnish this with fresh coriander, shredded fresh coconut and sev. Serve with green chutney
1. Mix all the ingredients from batch I in a bowl with water enough to make a thick paste(like idli batter).
2. Blend it well with a hand blender or with hand.
3. Steam it for 15 minutes on high flame.
4. Cut it into square pieces.
5. Tempering: Heat 1 tbsp oil. Add jeera(cumin), rai(mustard seeds), til(sesame seeds), hing(asaefoetida) and karipatta(curry leaves). When it splutters add 1/2 cup water and 1 tsp sugar.
6. Pour this water slowly on dhokla pieces.
7. Garnish this with fresh coriander, shredded fresh coconut and sev. Serve with green chutney
or dhokla chutney.
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