Dhokla

Name: Dhokla
Total time: 2400 s
Yield: 3 to 4 servings
Cuisine: Indian
Ingredients: 2 cup gram flour,; 1 inch ginger,; 1 1 lemon,; 3 tsp, sugar; 2 tsp Rai ,; 6-7 curry leaves,; as required warm water,; as required oil,; as per taste salt,; as required eno; 8 to 10 Green chilli; as required , grated coconut

Shalini A. Singh @shalini_0809

#BCPT

Shalini A. Singh @shalini_0809

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Ingredients

30 to 40 min

3 to 4 servings

2 cupgram flour,
1 inch ginger,
11 lemon,
3 tsp,sugar
2 tspRai ,
6-7 curry leaves,
as required warm water,
as required oil,
as per taste salt,
as required eno
8 to 10Green chilli
as required , grated coconut

Saved

Steps

30 to 40 min

1

Take a bowl and add the 1 cup water and add lemon squezed, sugar and ginger amd whisk to desolve the sugar. We have to prepare a nimbu pani syrup.
2

Now take a big bowl and add the gram flour into it and pour add the nimbu pani we made slowly in portions and keep whisking well to avoid lumps. Keep whisking to get a smooth and running batter. Add salt to taste. Now add the eno 1 full pouch and whisk well and immediately pour the batter into a microprufe pan and let it cook for about 20 min in the oven. You need to preheat the oven at 180 degree for 5 to 7 min.
3

Now heatup a tdka pan and add oil, after the oil heatsup add rai seeds and when it starys crackle add curry leaves and green chilli and the leftover nimbupani we made. You can use normal water if you dont have the leftover nimbupani. After 20 min take out the dhokla and immediately pour the tadka onto it so that it absorb the adka well. Result is a fluppy juicy yummy dhokla. Enjoy hot with green chutney.
4

Here is a tip, if you wanna add little haldi powder for color you can add but when you aur using baking powder and soda avoid the haldi as it turn red in color due to chemical reaction. Decorate with decicated coconut.