Dhokla

Name: Dhokla
Cuisine: Indian
Ingredients: 2 cups Basan (Best Quality); 1/4 cup sooji; 1 tablespoon salt; 4 tablespoon sugar; 1 pinch turmeric powder; 2 lemon's juice; 1 tablespoon ENO salt; 2 tablespoon refined oil; 10-15 curry leaves; 1 pinch hing; 2 teaspoon mastard seeds; 1 table spoon chopped coriander; 1/4 cup coconut scrape; 4 green chillies

Priyadarshini Das @cook_12760973

Hyderabad

A dish not so common and less traversed among the 'Bong' community. Saying so, this remains one of my favorites, hence the liking to perfect the recipe was something I always wanted.

Priyadarshini Das @cook_12760973

Hyderabad

A dish not so common and less traversed among the 'Bong' community. Saying so, this remains one of my favorites, hence the liking to perfect the recipe was something I always wanted.

Saved

Ingredients

2 cupsBasan (Best Quality)
1/4 cupsooji
1 tablespoonsalt
4 tablespoonsugar
1 pinchturmeric powder
2lemon's juice
1 tablespoonENO salt
2 tablespoonrefined oil
10-15curry leaves
1 pinchhing
2 teaspoonmastard seeds
1 table spoonchopped coriander
1/4 cupcoconut scrape
4green chillies

Saved

Steps

1

Take a big bowl and put the basan, sooji, 1/2 teaspoon of salt, 1 pinch of turmeric powder, 1 tablespoon of sugar and mix all properly. Add a little bit of water to the mix such that the consistence is neither too thick nor too loose. Then add 1 lemon's juice to it and keep it covered for 20 mins. During this interval, you need to prepare a syrup. How to prepare the syrup: Put a kadhai on the stove. Add 1 tablespoon of refined oil in a kadhai. Add the mustard seeds, hing, and curry leaves.
2

Cut the chillies vertically and put that in the kadhai. Then add 3 cups of water to it, half teaspoon of salt, 1-1/2 tablespoon of sugar, and 1 lemon's juice to it. As you have added 3 cups of water, here you have to ensure to boil it down to 1-1/2 cup of gravy. Keep this aside.
3

Take a big steel bowl, pour 4 cups of water to it. Put a small dining table stand into that water. Switch on the oven and bring it up to high flame. Put the container on it and cover it with the lid. Now, take a flat tiffinbox, and brush the entire inside portion with refined oil. Now pour the entire batter (prepared earlier) over there. Put the ENO salt and stir it twice, and cover-up the tiffinbox and put this in the water filled container for 25 mins.
4

Switch off the gas, take out the tiffinbox. Take a knife and just scrape the inner sides of tiffinbox to loosen up the content. Just reverse the content on a plate and the content would simply pass it over the plate. The syrup which was prepared earlier, put half of it on the dhokla. Then put the coconut scrapes, coriander chopped spread it over. Keep the entire content in fridge for an hour. Take it out, put the remaining syrup again on it, cut it, serve it.....Your yummy soft, dhokla is ready.
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