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Monday, April 22, 2019
Dhokla Recipe/Instant Dhokla recipe/Easiest way to make Dhokla
How to make Dhokla in Indian style in very easiest way:-
About recipe:-
Dhokla is mainly originates from the Indian state Gujarat and it is vegetarian recipe. It is best option for vegetarian person. It is very popular in Gujarat and mostly made in every household of Gujarat as a morning breakfast but people of north region in India also love to eat Dhokla. Dhokla is eaten as evening snack with lots of fried green chilies or with a cup of tea, as a breakfast, and as a side dish also. Dhokla is the recipe can be made in special occasions like marriage functions, kitty party, birthday parties and many more. we can make dhokla in many ways like from fermented batter of rice and chickpeas, rava dhokla, dhokla from dhokla mix(ready made packet) but i am making dhokla from very normal ingredients which is easily available in your and it will take very less time to cook. So, let's start learning the process if making dhokla in very easiest way.
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| Dhokla |
Ingredients for making dhokla:-
- Chickpea flour or gram flour(besan) - 250 gm
- Semolina(rava or suji) - 2 tbsp
- Lemon juice - 2 tbsp
- Turmeric powder - 1/2 tbsp
- Fruit salt (Eno) - without flavor 1 pouch
- Salt as required
- Water - 1 cup
- Sugar - 1 tbsp
- Green chilli and ginger paste - 1 tbsp
- Oil - 2 tbsp
For tempering or tadka:-
- Oil - 2 tbsp
- Mustard seeds - 1 tbsp
- Water - 1 cup
- Sugar - 2 tbsp
- Salt as required
- Curry leaves - 5 to 7 pieces
- Coconut - grated 3 tbsp
- Coriander leaves - for garnishing (finely chopped)
Directions for making dhokla:-
1. First of all in a bowl stain(sieve) all the gram flour.
2. Then add semolina, turmeric powder, ginger and green chilli paste, lemon juice, oil and with the help of water mix it well. Keep in mind that there should no lumps remain in it and the batter should not be too thick or too thin, it should be of pouring consistency.
3. Now, turn on the flame and boil 3 glass of water in a steamer.
4. Now, cover the lid of bowl and rest the batter for 20 minutes.
5. After 20 minutes open the cover and mix the batter well and add eno fruit salt into it and little bit water on it and mix the batter in anti clock wise for 1/2 minute.
6.After that, immediately transfer into the greased plate or cake tin and tap the plate or cake tin for leveling the batter properly and do this process as fast as possible.
7. Now open the cover of steamer and place batter container inside the steamer and cook for 20 minutes on low flame and do not open the cover of steamer in between.
8. After 20 minutes open the lid of steamer and check dhokla with the help of knife, insert knife in the dhokla, if dhokla doesn't stick on knife it means dhokla is cooked, if knife doesn't come out dry means if dhokla stick in knife then cook dhokla more for 5 to 6 minute.
9. turn off the flame and cool the dhokla slightly.
10. In next process, heat oil in a tadka pan, once the oil gets properly heated then add mustard seeds, curry leaves into it and when it began to pop up then add sugar, salt and 1 cup water and bring it to boil. Tadka is ready now, turn off the flame.
11. Now, take out dhokla from cake tin into plate and cut into small pieces and spread the tadka all over the dhokla, garnish with the grated coconut on all the upper portion of dhokla and chopped coriander leaves. Dhokla is ready to eat, serve with green chutney or with tea and enjoy.
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