Saturday, June 2, 2012

Besan Dhokla

Time 20 min
Chick pea flour / besan 1 cup
Water 1 cup

Finely grated ginger 1/4 tsp
Sugar 1 heaped tsp
Salt as per taste
Turmeric powder 1/4 tsp
Lemon/lime juice 1tbsp
Eno salt 1 tsp
For seasoning
1tbsp oil,
Mustard seeds 1/4 tsp
Cumin seeds1/4 tsp 
Pinch of asafoetida
Curry leaves 5-6
slit green chilies 2
chopped coriander leaves
Mix chick pea flour, water, grated ginger, lemon/lime juice, salt, turmeric powder, sugar very well. Do not add entire water at once, add little spoon by spoon at a time and make the batter a little thinner than bhaji batter. Mix it well and make sure there are no lumps. Stir for about 8-10 min.
Keep water for steaming in a wide pan. After gets boiled then you add eno to the batter and continuously stir for 3-4 min in one direction. Then pour in greased thali and steam for 15 to 20 min till an inserted knife comes out clean, on high flame. Let it cool.
Heat oil in saute pan, add mustard seeds, cumin seeds, hing, curry leaves, green chilies and pour on cut dhoklas. Sprinkle coriander and serve with green and sweet chutney.

Take less 1 tbsp water. So the batter becomes perfect.

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