Dhokla originates from Gujrat (India) Yet eaten all over the world. It is made with the fermented and steamed batter of rice or gram flour. It is then cut into cakes and then tempered to raise the lip smacking aroma.It really taste awesome. Find an aromatic Dhokla Recipe below.
You can prepare it in less than 20 minutes. But the batter needs to be prepared in advance.
How to make Dhokla
1 ½ cup Bengal gram flour
1 teaspoon ginger-chilli paste
¾ teaspoon oil
1 teaspoon black mustard seeds (rai)
¼ cup water
2 teaspoon jaggery (gudh)
4-5 leaves of coriander
1 teaspoon fresh coconut desiccated (choora)
Salt as per taste
Buttermilk as per requirement
Apply some oil to thali in order to grease and keep aside.
Mix the flour, ginger-chilli paste and salt and as per requirement add
buttermilk to it.
Add baking powder and pour it in the thali. You can also use Eno salt instead of baking soda. Avoid running spoon for a longer period. This will make air bubble goes out. You Dhokla would not be more spongy.
For about 12-15 minutes cook on low flame.
Allow it to cool, when it becomes cool cut it into square shapes.
Now heat the oil, mix black mustard seeds and when they stop
sputtering add sugar and wait for a boil to come.
Now pour this mixture on the dhokla slices.
Garnish with coriander leaves and coconut desiccated.
Tips for Making Dhokla
To give it a variety and different taste, You can mix sooji also called semolina in the flour. Make sure the paste is neither thick nor runny. Otherwise, you won’t get a proper sponge. Cook it on a medium to high gas flame.
Tamarind seeds can be added to add tanginess. desiccated paneer can be added for cheezy flavour.
You have learned to make a great dhokla. Now this is the time to share this easy Dhokla recipe to others.
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