How To Make Gujrati Dhokla: A Fluffy and Flavorful Gujarati Snack
Introduction
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Material
1 cup gram flour (besan)
1/4 cup yogurt
1/2 teaspoon turmeric powder
1 teaspoon ginger-green chili paste
Salt to taste
1 teaspoon fruit salt (eno)
2 tablespoons oil
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
8-10 curry leaves
2 green chilies, chopped
2 tablespoons chopped coriander leaves
1 tablespoon grated coconut (optional)
1 tablespoon lemon juice
Method
In a mixing bowl, combine gram flour, yogurt, turmeric powder, ginger-green chili paste, salt, and enough water to make a smooth batter.
Let it rest for 10-15 minutes.Grease a steamer plate or a shallow pan with oil.After the batter has rested, add fruit salt (eno) to it and mix well.
The batter will become frothy.Pour the batter into the greased plate or pan and steam for about 15-20 minutes or until a toothpick inserted in the center comes out clean.
Once done, remove the dokla from the steamer and let it cool for a few minutes.Cut the dokla into squares or diamonds.
For tempering, heat oil in a small pan. Add mustard seeds and let them crackle. Then add asafoetida, curry leaves, and chopped green chilies. Sauté for a few seconds.
Pour this tempering over the dokla pieces.
Garnish with chopped coriander leaves, grated coconut (if using), and sprinkle lemon juice on top. Follow me
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