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Dhokla

Dhokla

Ingredients

2 cups Rice

¾ cup Urad dal

(soak overnight)

1 cup Besan/gram flour

2 tb sp yogurt

Salt to taste (approx 2 tsp)

1 inch piece ginger

6-7 green chillies

1 tsp baking powder

(Mix and grind with batter and leave to ferment)

Turmeric

¼ tsp Eno fruit salt

Pinch baking soda

(To be added just before steaming)

Method

In a greased pan/thali, take about 4 tb sp of batter, add in turmeric and Eno salt.

Steam for about 15 mnts.

Cut into diamond shapes.

Seasoning

Heat 2 tbsp oil in a pan, add 1 tsp mustard seeds, 5- 6 curry leaves, 6-8 green chillies, pinch heeng/asafoetida, ½ cup water, ½ tsp salt, ½ tsp sugar and lemon juice.

Stir in gently the dhokla pieces.

Garnishing

Coriander, grated coconut

Serve with green coriander/mint chutney.

Instant Sooji/ Semolina Dhokla

Ingredients

Cups Sooji / Semolina

2 Tbs sp oil

1 tsp finely grated ginger

2 green chilies chopped fine

1 tsp salt

1 cup yogurt

1 cup water

½ tsp haldi/turmeric powder

2 tsp Eno salt

Method

Add sooji, oil, yogurt, water, salt, chilies, turmeric powder and ginger. Mix well.

Let batter stand for 20 minutes.

Add Eno fruit salt to the batter and whisk well.

Pour batter immediately into the Dhokla plates/thalis.You can also use Idli mould .

Steam for about 15 minutes.

Cut into diamond shapes.

Seasoning

Heat 2 tbsp oil in a pan, add 1 tsp mustard seeds, 5- 6 curry leaves, 6-8 green chilies, pinch heeng/asafoetida, ½ cup water, ½ tsp salt, ½ tsp sugar and lemon juice.

Stir in gently the dhokla pieces. Or alternately, the seasoning can be poured on the dhoklas placed on a chopping board (inverted, like a cake) and then cut it into pieces.

Garnishing

Chopped coriander, grated coconut

Serve with green coriander/mint chutney.

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About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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