Friday, July 06, 2012

Dhokla Recipe

Dhokla is an Indian dish that is very famous. It is originated from Gujarat that is why it is known as Gujarati snack. It is a simple combination of daal and rice that results in delicious snack. Instead of rice, you can also use sooji in this dish.

Dhokla is a cake that is tried everywhere in India. It is prepared with many variations like Khaman Dhokla, Suji Dhokla, Chawal Dhokla and Besan Dhokla. Steaming is the major element of each dhokla recipe. If you know the best steaming, you can prepare excellent dhokla in no time.

You can have this dish anytime, with morning tea or as an evening appetizer. Different chutneys enhance its taste. You can store this food in your fridge and can eat whenever you want to.

  • Sooji (two cups)
  • Ginger (one teaspoon, chopped)
  • ENO Fruit Salt (two teaspoon)
  • Yogurt (one cup, whisked)
  • Turmeric (quarter teaspoon, powdered)
  • Water (one cup)
  • Green Chili (for taste, finely cut)
  • Oil (two tablespoon)
  • Spray Cooking Oil
  • Salt (one teaspoon or according to taste)
  • Carom Seeds (quarter teaspoon)
Ingredients for the Seasoning
  • Oil (two tablespoon)
  • Cilantro (ten sprigs, finely cut)
  • Sesame Seeds (two tea spoons)
  • Green Chilies (slit, only for taste)
  • Mustard Seeds (one teaspoon)
  1. Take a medium sized bowl and add carom seeds, sooji and oil in it. Mix all the ingredients with oil. Keep on stirring till no lump is left over.

  2. In another bowl pour yogurt and add turmeric powder, salt, ginger and green chilies in it. Mix all the spices in the yogurt and pour in the sooji mixture.

  3. To form a smooth batter, you need to add water. Stir well to avoid the formation of lumps.

  4. Leave this batter untouched for 20 minutes.

  5. Put a cooking pot on the stove and fill it with one and a half inches of water. Let it boil for few minutes.

  6. Before preparing the dhokla, you need to prepare its stand plates so spray them with oil.

  7. Sprinkle ENO fruit salt over the batter that you have formed. Mix it and you will see that it will foam the batter.

  8. As it foams, put it inside the plates at once and place them inside the boiled water pot.

  9. Lid the pot and let dhokla cook for fifteen minutes over the medium flame.

  10. Remove the pot from the stove and turn off the flame. Take out stand plates and wait till they cool down.

  11. Take another frying pan, pour oil in it and heat it on low flame.

  12. Put the mustard seeds and let them splutter.

  13. Then add sesame seeds and let them also splutter. Put cut green chilies and saute them for 40 seconds.

  14. Turn off the flame.

  15. Spread the seasoned oil over the prepared dhokla and sprinkle some cilantro fresh leaves over them.

  16. Switch off stove.

  17. You can cut the pieces in any shape.

  18. You can present it with coriander chutney.

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