Gujarati Dhokla

Quick, easy breakfast or evening snack to make. Gujarati's famour Dhokla        

 
Ingredients:

Don't add oil to batter. 

  • Turmeric for color
  • Salt to taste
  • Lemon juice - two spoons of lemon juice
  • Small piece of crushed ginger
  • Curd - half a cup
  • Besan - 2 Cups
  • Crushed green chillies
  • One 5g Sachet of Eno Fruit Salt. 
  • One Cup of Water 
Way to go

  • Keep the idli container to prepare the hot boiling water on one side
  • Take a fresh bowl and mix all the ingredients except Eno fruit salt. Be careful when adding water. One cup should be sufficient for two cups of besan. But add them gradually to make sure the batter doesnt become too watery. It should neither be thick or too thin.
  • Once the batter is ready, now add the ENO fruit salt and mix well. This will cause gentle foaming. 
  • Immediately transfer them on the idli plates. And steam cook them for 20 mts in low-medium flame
  • NOTE: Once ENO fruit salt is added it should immediately be transferred to idli or dhokla plates for steaming. Do not delay this step.
  • Once Dhokla is cooked ( insert of knife and it should come out non sticky), turn off the heat and rest it to cool.
  • Remove of the idli plates and dice them to small pieces.
     Make Tadka for Dhokla:
  •   Heat a spoon of refined oil
  •   Oil once hot add mustard seeds, sliced green chillies, and Jeera. Saute them in oil
  •   Now add half a glass of water and boil them. To this boiling mixture add two spoons of sugar. 
  •   Once Sugar dissolves in heat, add chopped corriander leaves, and turn off heat
  •   Add this tadka to the the dhokla pieces
   Be cautious not to overdo the lemon juice as that can make Dhokla sour. Also the mustard and sugar you add in tadka mixture will add to its taste. 

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