- 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.
No comments:
Post a Comment