Dhokla is a vegetarian dish from the state of Gujarat in India. There are lot of types of dhoklas. Dhoklas can be eaten as breakfast or main dish or as a snack.
INGREDIENTS
Chickpea flour/bessan. 3 tea cup
Baking powder. 3 tsp
Baking soda. 1/2 tsp
Turmeric powder. a pinch
Lemon 1
Water 2 tea cup
Salt to taste
FOR TEMPERING
Mustard seeds 1 tsp
Asafoetida 1/2tsp
Curry leaves 2 sprig
Green chilies 2-3
Water 1 tea cup
Sugar 2 tsp
METHOD
Take a big bowl add chick flour, turmeric powder, salt , juice of one lemon and water to make a semi liquid consistency.
Whisk nicely and make sure no lumps are there. Let it rest for half an hour.
Grease with refined oil any deep vessel to steam the dhokla. I am using a baking dish to steam my dhokla.
Heat a pressure cooker, inside the pressure cooker add water and keep a vessel, on top of the vessel keep a plate.
Add baking soda and baking powder to the batter, whisk it well and add to the greased baking dish.
Keep the baking dish on top of the plate, inside the cooker. Close the lid and let it steam for 20 minutes. Turn off the heat.
Wait for 10 minutes then open the lid, put a knife if it comes clean your dhokla is cooked.Take the tray out and run a knife through the edges and turn the dhokla on to a plate.
Cut it in square shapes.
Heat a frying pan add oil, when it is hot add mustard seeds and curry leaves. When the mustard seeds splutter add water and sugar,asafoetida. Once water comes to boil turn off the heat.
Pour this over the dhoklas. Serve with green chutney and tamarind chutney.
Serve with tamarind chutney or green chutney.
