Besan dhokla

Name: Besan dhokla
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup gram flour (besan); 1 tbsp semolina (sooji); 1/4 cup curd; 3/4 cup water; 1/2 tsp salt; 1 tsp eno fruit salt; 1 tsp oil (for greasing); 1 pinch turmeric powder; 2 tbsp oi; 1/2 tsp mustard seed; 10-15 curry leaves; 4 green chilli cut into halves; 1 tbsp sugar; 2 tbsp chopped coriander leaves

Shivani Varshney @cookwithshivani

Udaipur

#dd4 #gujaratirecipe #dhoklarecipe #weekendrecipe #cookpad #cookpadindia #cookwithshiani #tastyfoodbyshivanivarshney

Shivani Varshney @cookwithshivani

Udaipur

#dd4 #gujaratirecipe #dhoklarecipe #weekendrecipe #cookpad #cookpadindia #cookwithshiani #tastyfoodbyshivanivarshney

Saved

Ingredients

20 min

4 servings

For batter
1 cupgram flour (besan)
1 tbspsemolina (sooji)
1/4 cupcurd
3/4 cupwater
1/2 tspsalt
1 tspeno fruit salt
1 tspoil (for greasing)
1 pinchturmeric powder
For tempering
2 tbspoi
1/2 tspmustard seed
10-15curry leaves
4green chilli cut into halves
1 tbspsugar
2 tbspchopped coriander leaves

Saved

Steps

20 min

1

Pour approx 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing a plate in it. Grease plates or thalis using 1 tsp oil.
2

Take 1 cup gram flour, 1 tbsp semolina, 1/4 cup curd, 3/4 cup water, salt and Turmeric powder in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.
3
4

Add 1 tsp eno fruit salt in batter and stir in one direction for approx 1 minute. You will notice it's size would increase to almost double.
5

Now pour batter immediately into greased plate and fill it upto 1/2 inch thickness.
6

Place plate in steamer and steam for 10-12 minutes over medium flame.
7

After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does. Then it is ready otherwise cook 2-3 minutes more.
8

Take out plates from steamer and let them cool for few minutes. Cut fluffy khanan dhokla into small square pieces.
9

Direction of tempering
10

Heat 2 tbsp oil in a small pan Or tempering pan. Add 1/2 tsp mustard seed and a pinch of adafoetida. When seed begain to crackle, add 10-15 curry leaves and 4 green chillies. Saute them for few seconds. Add 1/3 cup water and 1 tbsp sugar and bring it to a boil.
11

Let it cook for a minute over medium flame. Tempering (tadka) is ready, pour it over dhokla.
12

Garnish with green chillies serve with green coriander chutney