Soft & Spongy Instant Dhokla
My daughter is fond of dhoklas and made it on her farmaish this weekend 💛
This is a super easy, quick fix recipe which was liked by everyone at home 🙂
Soft & Spongy Instant Dhokla
My daughter is fond of dhoklas and made it on her farmaish this weekend 💛
This is a super easy, quick fix recipe which was liked by everyone at home 🙂
Cooking Instructions
- 1
Add the besan, suji, salt, turmeric powder & 1/4 tsp hing in a large mixing bowl.
- 2
Grind the ginger, garlic and 2 green chillies to make a smooth paste, adding just a little water to blend it fine. I used 4 green chillies, asy daughter likes her food spicy, you can restrict it to 2.
- 3
Mix this into the dry besan mix, add 1 tsp lemon juice, 1 tsp oil & add about 3/4th cup to 1 cup of water gradually and mix to make a smooth paste.
- 4
Immediately, add 1/2 to 3/4 tsp Eno and mix well
- 5
Grease a cake pan or mould with oil, add the ready batter.
- 6
Steam cook for around 15 mins or till done. I used a rice cooker to steam. Once done, allow the dhokla to cool and de-mould carefully.
- 7
Now heat 2 sp oil in a tadka pan, add the mustard, cumin, & sesame seeds, a pinch of hing, the curry leaves 2-3 and slit green chillies. Allow it all to crackle for a few seconds.
- 8
Pour almost all the tadka over the de- moulded dhokla, saving some.
- 9
In the same tadka pan, add about 1/2 Cup water, sugar and some salt. Bring it to a boil with the remaining tadka. Take off heat. Add chopped fresh coriander into it. Add 2 tsp freshly squeezed lemon juice.
- 10
Pour this on top of the dhokla, allowing the water mix to soak in
- 11
Cut into neat squares and serve with green chutney and chai. Enjoy 🙂
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