Light meals & snacks
2 hrs for fermentation, 40 minutes for cooking.
three dishes for steaming, bowls for mixing and shallow pan for tempering
- Bengal gram flour (besan): ½ kg
- Sour yoghurt: 2 cups
- Ginger paste: 1 tsp
- Green chili paste: 1 tsp or more if required
- Sugar: 2 tsps
- Turmeric powder: ½ tsp
- Lemon juice: 1 tsp
- Baking soda: 2 tsp
- Salt: to taste
- Vegetable oil: 2 tbsps
- Black mustard seeds: 2 tsps
- Curry leaves: I stalk
- Green chili: 2 slit lengthwise
- Warm water: ½ cup
- Coriander leaves: 1/2 cup
Preparation Method for Dhokla Recipe
- Sieve the gram flour, whisk the curd until smooth and mix with the flour. Keep aside for two hours.
- Add ginger, green chili paste, turmeric powder, salt, lemon juice, sugar and warm water to form a batter of thick consistency. Mix well.
- Divide this batter into three equal portions.
- Divide the baking soda into three equal portions and mix well into each portion of the batter.
- Grease a dish, and pour one portion of the batter in to it and put into a steamer.
- Cook till the Dhokla is done, the surface should be spongy and a toothpick should come clean when poked into it.
- Repeat with the remaining batter.
- Allow the Dhokla to cool and then cut into squares.
- Heat the oil in a shallow pan, add washed and dried curry leaves, mustard seeds and green chili.
- Pour the tempering into the warm water, and sprinkle on to the Dhokla.
- Keep aside for 10 minutes.
- Garnish with chopped coriander and serve the Dhokla with green mint chutney.