Dhokli

Name: Dhokli
Total time: 3000 s
Yield: 6/7 servings
Cuisine: Indian
Ingredients: 1 cup gram flour; 2 tsp Refined oil; 1/2 cup Curd; 1 tsp Sugar; as per taste Salt; 1 pouch Eno (small); 3 tsp Refined oil; 1/2 tsp Black mustard seeds; 10-12 Curry leaves; 1/2 tsp Small mustard seeds(rai); 1/2 tsp Salt; 4 Green chillies; as required chopped coriander leaves

Leena kumawat @leena1239

#RL

Leena kumawat @leena1239

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Ingredients

50 mins

6/7 servings

For Batter:
1 cupgram flour
2 tspRefined oil
1/2 cupCurd
1 tspSugar
as per taste Salt
1pouch Eno (small)
For Tempering:
3 tspRefined oil
1/2 tspBlack mustard seeds
10-12Curry leaves
1/2 tspSmall mustard seeds(rai)
1/2 tspSalt
4Green chillies
as required chopped coriander leaves

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Steps

50 mins

1

Take a bowl, mix all the ingredients under batter except eno. Cover the batter and leave for 10-15 minutes (add water only when it's unable to mix the batter).
2

Add eno to the batter after 10 minutes and whisk well for minutes.
3

Add 2 cups of water in a pressure cooker, place a stand inside and keep on the stove.
4

Turn on the flame and wait for a boil.
5

Take a utensil and grease all sides of the utensil with oil. Add batter and tap the utensil to get a flat upper base of the batter.
6

Keep the utensil inside the cooker after a boil. Turn the flame to low and steam the dhokla for 15 minutes.
7

After 15 mins check whether the dhokla is cooked by skewing a toothpick or a flat knife. If the batter sticks to the batter, then steam for more 5-7min. (add water if needed in the cooker).
8

Take out the dhokla utensil and let it warm down to room temperature.
9

Heat oil in a small pan, add all the ingredients under tempering except coriander leaves after the ingredients sparks pour the tempering over the dhokla and garnish with coriander leaves.
10

Cut the dhokla into small square shapes and serve with your favourite chutney.
I've served with 'dahi ki chutney' and 'dhaniye ki chutney'.