Mixed flour Lauki dhokla

Name: Mixed flour Lauki dhokla
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: as required Garnish it with coriander leaves; 1 cup besan; 1.5 cup white dhokla flour (which is rice and urad dal mixed flour); 1 cup grated lauki; 1 cup sour dahi/curd; 1/2 cup chopped coriander leaves; 1 teaspoon ginger green chilli paste; to taste Salt; 1/2 teaspoon crushed coriander seeds (dhania); 2 tablespoons oil; 2 pinch baking soda; 1 tablespoon til; 2 teaspoon For the tadka - of oil; 1/2 teaspoon mustard seeds and jeera, urad dal; Pinch hing

Priya Gokani @Priyag

Mumbai

#WDC…Dedicated to my Mom

Mom is the first and best teacher of life in general and most importantly in Kitchen. Right from learning the basics to excelling myself in many Gujarati and non-Gujarati dishes my mom like other Moms’ have been my biggest support…my inspiration and also my biggest critic. In my growing up years mom always made different types of dhokla and inspired from one of her variants is the Mixed Flour Lauki Dhokla which I experimented which turned out be tasty and beautiful as well.

#WDC…Dedicated to my Mom

Priya Gokani @Priyag

Mumbai

#WDC…Dedicated to my Mom

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Ingredients

40 mins (excludes fermentation)

4 people

as required Garnish it with coriander leaves
For the Dhokla -
1 cup besan
1.5 cupwhite dhokla flour (which is rice and urad dal mixed flour)
1 cupgrated lauki
1 cupsour dahi/curd
1/2 cupchopped coriander leaves
1 teaspoonginger green chilli paste
to tasteSalt
1/2 teaspooncrushed coriander seeds (dhania)
2 tablespoonsoil
2 pinchbaking soda
1 tablespoontil
2 teaspoonFor the tadka - of oil
1/2 teaspoonmustard seeds and jeera, urad dal
Pinchhing

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Steps

40 mins (excludes fermentation)

1

In a bowl add 1 cup of besan, 1.5 cup of white dhokla flour (which is rice and urad dal mixed flour), add 1 cup of grated lauki
2

Add 1 cup sour curd and let it fermentation for 3 to 4 hours (this also depends on the weather conditions…dhokla will rise only when fermented well)
3

Once fermented first keep water for boiling and now add 1 cup chopped coriander leaves, 1 teaspoon of ginger green chilli paste, salt to taste, 1/2 teaspoon of crushed coriander seeds
4

Finally add 1 tablespoon of oil, 2 pinch of baking soda in the batter and pour 1 tablespoon of hot water on it and mix well (don't mix it too much)...pour the batter in bowl or any mould of your choice. Greased the bowl with oil and til sprinkle on it, place the bowl on a stand and steam for 15 mins on a high flame
5

Take out from the steamer...Check with knife or toothpick in the middle if the dhokla is cooked
6

Make the tadka with 2 teaspoons of oil, add mustard seeds and jeera, urad dal let it crackle and hing...pour it on the dhokla and garnish it with coriander leaves and serve hot

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Cooksnaps

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Priya Gokani @Priyag

on March 04, 2022 17:30

Mumbai

Financial writer by profession but Love to cook innovative dishes with lesser ingredients. My aim is everyone should fall in love with Cooking and sharing recipes with easily available ingredients and can be cooked in less time. I am strong believer of eat local and eat everything. Enjoy all the seasonal fruits and vegetables. Cook the way your mom, grand mom used to cook and most importantly enjoy your meals rather than getting worries about calories and weight. Enjoy the home cooked meals more and exercise more to get perfect glowing skin, good hair and good health. It also the secret to long healthy life.