Prep time: 5 minutes
Cook time: 15 minutes
For how many people: 4
Ingredients to make the solution:
1 cup gran flour 1 tablespoon semolina (if you want) 1½ teaspoon lemon juice 1 tsp ino powder 1 tsp green chili-ginger grated 3/4 cup water 1/4 cup curd 1 Tbsp oil (for lubricating) 1/2 tsp salt, (or taste)
Ingredients for tempering:
2 tbsps Oil 10-15 Curry leaves 1/2 tsp mustard seeds (1/2 tsp) cumin seeds (if you wish) 1 teaspoon sesame seeds 1 tbsps sugar 4 green chilies, cut into 2 teaspoons chopped green coriander 2 tbsps fresh Coconut (if you want) 1 pinch of asafoetida 1/3 cup water
Method of Making Slurry and Dhokla:
To prepare Dhokla's solution, make all the ingredients ready. Put 2-3 cups of water in the dhokla making vessel and keep it warm on medium flame. Before placing the plate, heat the vessel for making the Dhokla at least for 4-5 minutes. Take 2 small plate (4-5 inch diameter, or whatever can be kept in the dhokla pot easily), 1-teaspoon oil and smooth it. In a large bowl, gram flour, semolina, lemon juice, green chili-ginger paste , Curd, 3/4 cups of water and salt. Mix well with a spoon. The solution should not be stacked in the solution. Now add the powder in it and take the fat for 1 minute, the solution will be almost doubled. Now, put the solution in the smooth plate immediately, slurry it up to 1/2 inch height of the plate. Put a stand in the pot to make the dhokla and keep the plate over it, let it cook in steam for 10-12 minutes on a medium flame. After 10-12 minutes, put a knife in the Dhokla and see if the knife does not stick in the knife, Then the Dhokla has been cooked otherwise the maximum Let it cook for 2-3 minutes. Tie the gasket. Take out the Dhokla plate from the pot and let it cool for a few minutes. Khamana cut the Dhokla into small pieces by knife.
Method of preparation of tempering:
Heat 2 tbsps of oil in a small pan. Rye (mustard seed) and asafoetida When seeds start snapping, add cumin, sesame seeds, curry leaves and green chillies and fry for a few seconds. Put 1/3 cup water and sugar and keep it boiling; After a boil, let it cook for one minute. Tadka is ready, put it on the Dhokla and toss the Dhokla gently, so that the tempered mixture gets better. Serve it with chopped green coriander and grated coconut and serve it with green coriander sauce.
