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Friday, 19 August 2011 ideal low-calorie evening snack!

  •  Gram flour ( Bengal Chana Dal Besan) 2 cups
  •  Fresh Curd (Stirred) 1 cup
  • Salt to taste
  • 1tsp Soda bi-carb or Eno fruit salt
  •  Juice of one Lemon
  •  A pinch of turmeric powder
  • A pinch of red chilly powder
  • Refined Oil 2 tsp (1 tsp for batter and 1 tsp for tampering (chaunk/foron)
  • Fresh Curry leaves
  • 1tsp Mustard Seeds
  • Freshly grated Coconut
  • Green chilies (vertically slit)
  • Tamarind-Jaggery Chutney

  • In a bowl take gram flour (besan), Curd and luke warm water.
  • Mix well and make a smooth batter. The batter should be of thick consistency.
  • Add salt, haldi powder, red chilly powder cover with a lid and set aside for 4 hours
  • Keep the steamer or cooker ready on gas.
  • Grease a baking dish (it should fit in the steamer or cooker).
  • Now in  a small bowl take 1 tsp. of soda bi-carb or eno fruit salt, 1tsp oil and lemon juice and mix well.
  • Add this to the batter and mix well.
  • Pour the batter into the greased pan and steam for 10-15 minutes or till done( ensure bu pricking with a toothpick or knife)
  • Cool for sometime and cut into big cubes.
  • Heat little oil in a small pan and add mustard seeds and curry leaves; allow to splatter. Remove and pour it over dhoklas.
  • Garnish the besan dhokla with grated coconut and slited green chilies.
  • Serve with Tamarind-Jaggery chutney.

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