Dhokla

Name: Dhokla
Cuisine: Indian
Ingredients: 1 1/2 cup besan/gram flour; 1 tbsp sugar; 2 tbsp semolina (sooji); To taste Salt; 1 tbsp oil; pinch Lemon yellow food colour (opt); 1 sachet Eno (lemon flavour); as needed Water to prepare batter; 1 tbsp oil; 1 tsp Mustard seed; 1 green chilli chopped; As needed Curry leaves; 2 tbsp fresh grated Coconut; 1 tbsp chopped Coriander leaves; Pinch salt; 1 tsp lemon juice; 1 cup water

Rupali Kolvekar @cook_12426173

Karwar (Karnataka)

#rainbowweek4

Rupali Kolvekar @cook_12426173

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Ingredients

For batter
1 1/2 cupbesan/gram flour
1 tbspsugar
2 tbspsemolina (sooji)
To tasteSalt
1 tbspoil
pinchLemon yellow food colour (opt)
1 sachetEno (lemon flavour)
as neededWater to prepare batter
For tempering
1 tbspoil
1 tspMustard seed
1green chilli chopped
As neededCurry leaves
2 tbspfresh grated Coconut
1 tbspchopped Coriander leaves
Pinchsalt
1 tsplemon juice
1 cupwater

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Steps

1

Firstly in a bowl take besan, sugar, salt, sooji, oil, yellow colour to this add water gradually and prepare batter (batter consistency should not too thick nor too thin)
2

Keep this batter aside fr 30 mins
3

Grease a cake tin with some oil
4

Heat a pressurecooker/pot with some water, place a stand inside and let the water come to boil
5

Just before pouring the batter into tin add eno fruit salt and mix it gently
6

Pour the batter immediately into cake tin, place the cake tin, close and steam cook the dhokla for abt 25-30 mins on med flame,
7

Once done switch off the flame, remove tin from cooker and cool dhokla in room temperature
8

Now heat 1 tbsp oil in pan add mustard seeds when splutters add green chilles, curry leaves, lemon juice, salt,grated coconut,add water and bring to boil lastly add coriander leaves and switch off flame
9

Now demould dhokla in a plate and add tempering
10

Now cut pieces of dhokla and serve with coconut chutney