Besan suji dhokla

Name: Besan suji dhokla
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1-1/2 cup Besan; 1-1/2 tbsp Suji; 1 cup Curd; to taste Salt; to taste Red chilli powder; 1/2 tsp Turmeric powder; 1/2 tsp Sugar; 1 tbsp Ginger paste; 1 tbsp Green chilli paste; 2 tbsp Imli chtaka; 1 tbsp Pudina chtaka; 1 tbsp Lemon juice; 1 pouch Eno; 1/2 cup Water; For tempering :; 3-4 tbsp Oil; 1/2 tbsp Mustard seeds; 2 tbsp Lemon juice; 3 Green chilli cut length wise; 1/2 tsp Sugar; 1 cup Water or as needed; 1 handful Coriander leaves; 2-3 tbsp Dry coconut powder for sprinkle on top

Avni Arora @Innovativecuisines

Chandigarh

A west Indian cuisine

Avni Arora @Innovativecuisines

Chandigarh

A west Indian cuisine

Saved

Ingredients

30 minutes

5-6 servings

1-1/2 cupBesan
1-1/2 tbspSuji
1 cupCurd
to tasteSalt
to tasteRed chilli powder
1/2 tspTurmeric powder
1/2 tspSugar
1 tbspGinger paste
1 tbspGreen chilli paste
2 tbspImli chtaka
1 tbspPudina chtaka
1 tbspLemon juice
1 pouchEno
1/2 cupWater
For tempering :
3-4 tbspOil
1/2 tbspMustard seeds
2 tbspLemon juice
3Green chilli cut length wise
1/2 tspSugar
1 cupWater or as needed
1 handfulCoriander leaves
2-3 tbspDry coconut powder for sprinkle on top

Saved

Steps

30 minutes

1

In a bowl mix besan, suji, salt, red chilli powder, turmeric powder. Add curd and water. Mix well. Now add ginger and green chilli paste. Mix well. Add sugar and mix well. Now add imli chtaka and pudina chtaka, mix well. Keep aside.
2

Grease an aluminium pan. Keep aside.
Take a heavy bottom kadai, place stand in it. Pour water in the kadai. Heat water till rolling boil. Simmer the flame.
3

Now add lemon juice in the prepared dhokla batter. Mix well.
Now at the end add Eno. Mix well.
Batter will become frothy. Immediately pour the batter in the greased pan.
4

Place pan on the stand in the kadai. Cover it with lid. Do not cover it fully...keep it little bit open from one side so that air should not trap. High the flame for 2-3 min. Then let it cook for 25 min on medium high flame. Now open the lid and check with toothpick. If it is cooked properly then switch off the flame, otherwise cook for 5 min more. Do not overcook it.
5

Let it remain covered in kadai for 5-10 mins. Take it out of the kadai and let it cool. When it is still warm take it out on a serving plate. Now prepare tempering. Take a small tardka pan. Pour oil in it and heat it. Now add mustard seeds and let it sizzle for few min. Add green chillies and fry till crisp. Add sugar and mix well. Switch off the flame. Add lemon juice and mix. Now pour water and mix.
6

Drizzle tempering all over the dhokla.
Garnish with coriander leaves.
Sprinkle coconut powder over it.
7

Serve