There was a time when Dhokla was popular as a snack only in Gujarat. But now a days it is cooked and enjoyed almost in every part of India. It is such a healthy snack as this is only steamed and not fried. Instant Dhokla can be cooked within half hour. Last week we had guests over and I made the instant Dhokla which was enjoyed by everyone. So here is the recipe of Instant Dhokla:
Ingredients:
2 cups besan(chickpea flour), 1 cup yogurt(dahi), 1 cup water, 1 tsp turmeric powder(haldi), 2 tsp eno fruit salt, 1 tsp cooking oil, 1 tsp salt, juice of half a lemon.
Method:
Sift besan through a sieve to make it light and free of lumps.
Grease a round dish, may be like a pie plate and keep it aside.
Mix yogurt, water turmeric powder, oil, salt and lemon juice to the besan and beat well to make a smooth batter.
When you are ready to steam it then only add eno fruit salt and pour mixture in a greased dish
Take a big pan, pour two small cups of water in it. Take another small bowl and put that in the middle of the big pan.
Now place your greased dish with batter mix, on the top of the small bowl inside the big pan.
Cover the big pan and put it on medium heat for 10 minutes.
Steam will cook the dhokla.
After ten minutes you can uncover and see if Dhokla is all set. If it is still liquidy, let it cook in the steam for another two or three minutes.
Now turn off the gas and take out the dhokla dish out of big pan.
When it is cool cut it into square or diamond shaped pieces and set them in a serving dish.
Now temper the dhokla to make it tastier.
Ingredients for tempering:
1 tblsp of cooking oil
1 tsp mustard seeds(rai)
2 or 3 green peppers, slip into half lengthwise.
1/4 cup white vinegar
3/4 cup water
1 tsp sugar
1/4 cup washed, cleaned and cut fresh coriander leaves.
Method for tempering:
Heat oil, add mustard seeds when they stop spluttering add green peppers.
When peppers turn dark in color, turn off the gas. Now add vinegar, water and sugar to the hot pan and pour immediately over the dhokla in the serving dish.
Let dhokla absorb this tempering which takes about 20 minutes or so.
Now sprinkle the coriader leaves on the cooked dhokla.
You may serve it with mint chutney or ketchup.
Ingredients:
2 cups besan(chickpea flour), 1 cup yogurt(dahi), 1 cup water, 1 tsp turmeric powder(haldi), 2 tsp eno fruit salt, 1 tsp cooking oil, 1 tsp salt, juice of half a lemon.
Method:
Sift besan through a sieve to make it light and free of lumps.
Grease a round dish, may be like a pie plate and keep it aside.
Mix yogurt, water turmeric powder, oil, salt and lemon juice to the besan and beat well to make a smooth batter.
When you are ready to steam it then only add eno fruit salt and pour mixture in a greased dish
Take a big pan, pour two small cups of water in it. Take another small bowl and put that in the middle of the big pan.
Now place your greased dish with batter mix, on the top of the small bowl inside the big pan.
Cover the big pan and put it on medium heat for 10 minutes.
Steam will cook the dhokla.
After ten minutes you can uncover and see if Dhokla is all set. If it is still liquidy, let it cook in the steam for another two or three minutes.
Now turn off the gas and take out the dhokla dish out of big pan.
When it is cool cut it into square or diamond shaped pieces and set them in a serving dish.
Now temper the dhokla to make it tastier.
Ingredients for tempering:
1 tblsp of cooking oil
1 tsp mustard seeds(rai)
2 or 3 green peppers, slip into half lengthwise.
1/4 cup white vinegar
3/4 cup water
1 tsp sugar
1/4 cup washed, cleaned and cut fresh coriander leaves.
Method for tempering:
Heat oil, add mustard seeds when they stop spluttering add green peppers.
When peppers turn dark in color, turn off the gas. Now add vinegar, water and sugar to the hot pan and pour immediately over the dhokla in the serving dish.
Let dhokla absorb this tempering which takes about 20 minutes or so.
Now sprinkle the coriader leaves on the cooked dhokla.
You may serve it with mint chutney or ketchup.
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