Dhokla

DHOLKA

Try this dhokla in your idli maker. Believe me it turns out to be more delicious and fluffy.

Ingredients

For the batter

2 cup Besan
1/6 tbsp Haldi
Salt to taste
1tsp Green chilly paste
1tsp ginger paste
1tbsp- lemon juice.
1tsp- Eno

For tempering

1tbsp- Oil
1/2tsp- Rai
2-3 green chilly (cut into slit)
1/4 tsp salt
1tsp sugar
1tsp- lemon juice
1tbsp- green corriander
1tbsp- crushed cocconut.

Preperation.

• Sieve besan and put in a vessel, add little water and make smooth paste.
• Now add haldi and place the lid of vessel and keep aside for 20 mins.
• In a idli maker add 2 cups of water and put to boil. Now oil the idli maker dish.
• In the besan batter add lemon juice, salt, green chilly paste, ginger paste and mix well.
• Now add eno salt in the batter and mix.
• When air bubble appears in the batter place a spoon of batter in the idli maker one by one.
• Cook on medium heat for 20 mins. You can check that dholka is ready by inserting a knife and if knife comes out smoothly your dhokla is ready.
• Take out the dhokla in a serving dish.

For Tempering.

• In a small pan  add oil, when oil is heated add rai when rai sparkle add green chillies and fry.
• Now add 1/2 cup water, salt and sugar.
• When water boils off the gas and add lemon juice.
• Now with a spoon add this mixture over dhokla and garnish with corriander leaves and crushed fresh cocconut.

Cooking Tips

• If the besan batter is too thick or even if the batteris too thin then dhokla will not be spongy.
• Don't mix the batter much with spoon after adding eno because then air bubble will come out and dhokla will not be spongy.
• immediately place the batter for cooking after adding Eno as if it is left long time then also dhokla will not be spongy.
• Don't cook on very slow flame as the dhokla may not spongy.