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Steps To Make Instant Dhokla
Dhokla is an authentic dish of Gujrat from Western India. This easy to prepare traditional snack is served in many households at any point of time, be it breakfast or evening snacks or guests at home or after school snacks. Dhoklas can be prepared prior hand and stored for a couple of days too.
Since this snack is steamed while preparation, the amount of fat content and cholesterol is very low. They are so easy to prepare you will forget about buying them next time from shops. Before serving microwave them for 20-30 seconds to attain better results.
1½ cup besan or gram flour
1 tsp sugar
½ tsp haldi or turmeric powder
2 tsp ginger chilli paste
1 tsp salt
¼ tsp soda-bi-carb
1½ tsp eno fruit salt
2 tsp lemon juice
1 tbsp oil mixed with 4 tbsp of water
For the Tempering:
2 tbsp oil
1 tsp rai or mustard seeds
2-3 green chillies (slit in long pieces)
¾ cup water
1 tsp sugar
2 tsp lemon juice
2-3 tbsp freshly grated coconut
2-3 tbsp freshly chopped coriander leaves
At first sift the gram flour through a fine sieve to make it light and free of any lumps. Then mix the gram flour along with turmeric powder, salt, sugar chilli ginger paste to make a smooth batter. Heat 1 tbsp oil mixed with 4 tbsp water and add to the batter, mix well.
Grease a 7 inch diameter baking dish with oil and put 3 cups of water on high flame. After you’ve greased your dish and water has come to boil, add soda bi carb and eno fruit salt to the batter; beat well for few seconds, once it starts foaming, immediately pour this mixture in the greased dish. Level the batter with a knife, and place the dish in the pan with boiling water on a stand above the water level but sides of the pan should not be blocked such that steam can flow.
Cover the pan and let the mixture of dhokla cook for 12-13 minutes on medium flame. Insert a knife or back of spoon in the mixture, if it comes out clean turn the flame off and let it stand for another 5 minutes. If the knife or spoon does not come out clean, let it cook for another 3-5 minutes.
Once it cools cut in diamond shaped pieces. To temper, heat oil, add rai to it and chillies. When mustard seeds splutter add water, sugar and juice of lemon to it. When it comes to boil remove from flame and pour it on the dhoklas. Sprinkle grated coriander, and coconut to it. Serve after a while, when the tempering is absorbed by the dhoklas and they turn soft. It can be served with ketchup and chilli sauce.
If you keep make the better too thick or too thin the dhoklas won’t be spongy, Also if you keep the batter for a long time after mixing eno fruit salt, or keep mixing it for a very long time the dhoklas won’t swell up.