DHOKLA
Ingredients
TO GRIND
TO TEMPER
TO GARNISH
Instructions
  1. In a blender add ginger and green chilly and grind well.
  2. Grind well.
  3. Take besan,curd salt and grounded ginger-chilly paste in a bowl.
  4. Add water and mix well.
  5. Now add eno salt and let it fizz a bit.
  6. Let it fizz a bit.
  7. Take a round shaped vessel and grease it with abit of oil on bottom and sides.
  8. Put the dhokla batter in a steamer and steam it in a pan of water on the bottom and close it with a lid.
  9. In a pan temper with oil,asafoetida and green chilly.
  10. Once the dhokla is done cool it down.
  11. Invert the dhokla on a plate.
  12. Like this.
  13. Pour in temperings.
  14. Cut into squares.
  15. Grate the coconut and sprinkle over it along with coriander leaves.Also squeeze in the emon and pour over it.
  16. Cut dhokla into pieces and serve with SWEET CHUTNEY/SONTH KI CHUTNEY OR GREEN CHUTNEY
Recipe Notes

Notes

Add grated carrots or cherry tomatoes for garnish.

As variation cut dhokla cubes in to half and add green and sweet chutneys and place one above the other and serve as a sandwich.

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