Cooking Instructions
- 1
In a mixer jar add gram flour, sugar, citric acid, asafoetida, turmeric powder and salt. Grind it powder.
- 2
Now add cornflour. Now add little water at a time to make a smooth batter. Add oil and whisk it for 5 minutes approximately. Leave it for 30 minutes.
- 3
Now in a steamer or a kadhai add 3 glasses of water and put a stand in it. Now cover it with a lid and boil it.
- 4
Add baking powder and baking soda and 1 tbsn water and mix it well. You will see the colour is changing and it becomes fluffy and almost double in quantity.
- 5
Pour it immediately to the greased tin and placed it into the kadhai. Cover it and steam it for 20 minutes.
- 6
Check it with toothpick or a knife, if it comes out clean it is done otherwise steam it again for 5 minutes. Let it be cool.
- 7
For tempering heat oil in a pan, add mustard seeds, when it start crackles add curry leaves, green chillies, asafoetida, water and sugar.
- 8
Cut dhokla into sqaure pieces and pour tempering on it. Cool down and serve with coconut chutney or tomato ketchup. Enjoyyy...
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Comments (5)
I am following you jaspreet ji..
Next I am planning to try and make your amritsari chole.. will post a comment after I make it..