Besan ke Dhokle

Name: Besan ke Dhokle
Cuisine: Indian
Ingredients: For Batter:; 1 cup gram flour; 2 tsp Refined oil; 1/2 cup Curd; 1 tsp Sugar; to taste Salt; 1 pouch Eno (small); For Tempering:; 3 tsp Refined oil; 1/2 tsp Black mustard seeds; 10-12 Curry leaves; 1/2 tsp Small mustard seeds(rai); 1 tsp Sugar; 1/2 tsp Salt; 4 Green chillies; as required chopped coriander leaves

Elaichi Kitchen @cook_18677477

Jamshedpur, Jharkhand

Gujarati snacks have been my all-time favourite. Gives quick energy to start the day and is a healthy breakfast too.
Sharing this besan ke dhokle recipe with you all which I learned from my mom. #onerecipeonetree #TeamTrees

Elaichi Kitchen @cook_18677477

Jamshedpur, Jharkhand

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Ingredients

ForBatter:
1 cupgram flour
2 tspRefined oil
1/2 cupCurd
1 tspSugar
to tasteSalt
1 pouchEno (small)
ForTempering:
3 tspRefined oil
1/2 tspBlack mustard seeds
10-12Curry leaves
1/2 tspSmall mustard seeds(rai)
1 tspSugar
1/2 tspSalt
4Green chillies
as requiredchopped coriander leaves

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Steps

1

Take a bowl, mix all the ingredients under batter except eno. Cover the batter and leave for 10-15 minutes (add water only when it's unable to mix the batter).
2

Add eno to the batter after 10 minutes and whisk well for minutes.
3

Add 2 cups of water in a pressure cooker, place a stand inside and keep on the stove.
4

Turn on the flame and wait for a boil.
5

Take a utensil and grease all sides of the utensil with oil. Add batter and tap the utensil to get a flat upper base of the batter.
6

Keep the utensil inside the cooker after a boil. Turn the flame to low and steam the dhokla for 15 minutes.
7

After 15 mins check whether the dhokla is cooked by skewing a toothpick or a flat knife. If the batter sticks to the batter, then steam for more 5-7min. (add water if needed in the cooker).
8

Take out the dhokla utensil and let it warm down to room temperature.
9

Heat oil in a small pan, add all the ingredients under tempering except coriander leaves after the ingredients sparks pour the tempering over the dhokla and garnish with coriander leaves.
10

Cut the dhokla into small square shapes and serve with your favourite chutney.
I've served with 'dahi ki chutney' and 'dhaniye ki chutney'.