DHOKLA
Come saturdays and sundays it is always demand time at home.Daughter and hubby like to have evening snacks on wekends and it is always different each time.Dhokla is one of the fastest and easiest snacks or starter of the gujarati/rajasthani cuisine.I used to have it at the famous Bikanerwala shop at delhi during school days.This can be made in no time only preparing the batter is the work here.As i wanted to have a change from the usual snack varieties i made dhokla last week.See recipe below and enjoy hassel free making of these soft indulgence.
| Servings |
|
Ingredients
TO TEMPER
- 1 tsp Mustard seeds
- 2 chilly Green
- pinch Asafoetida a
- 1 tsp Oil
TO GARNISH
- a few Coriander leaves
- 3 tsp Coconut grated
- 2 tsp Lemon juice
Ingredients
TO TEMPER
TO GARNISH
|
|
Instructions
- In a blender add ginger and green chilly and grind well.
- Grind well.
- Take besan,curd salt and grounded ginger-chilly paste in a bowl.
- Add water and mix well.
- Now add eno salt and let it fizz a bit.
- Let it fizz a bit.
- Take a round shaped vessel and grease it with abit of oil on bottom and sides.
- Put the dhokla batter in a steamer and steam it in a pan of water on the bottom and close it with a lid.
- In a pan temper with oil,asafoetida and green chilly.
- Once the dhokla is done cool it down.
- Invert the dhokla on a plate.
- Like this.
- Pour in temperings.
- Cut into squares.
- Grate the coconut and sprinkle over it along with coriander leaves.Also squeeze in the emon and pour over it.
- 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.
Leave a Reply