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Monday, 19 October 2009

Besan flour/ Bengal gram flour/ Chickpea flour-1cup
Baking powder-1tsp
Citric acid-1/2tsp
Ginger and Green chilly paste-1 & 1/2tsp
Sugar and Salt to taste
Curd/ Yoghurt-1/2cup
Water required

For tempering
Cumin seeds-1tsp
Mustard seeds-1tsp
Green chilly chopped-1
Coconut( freshly grated)-1/4 cup
Cashewnuts( fried)-4tbsp
Coriander leaves and Curry leaves-few

In a large bowl add besan flour, curd, baking powder, ginger and green chilly paste, sugar, salt and required water to make smooth batter ( batter should be of pouring consistency), set aside the batter for 30 mins. Grease a pan with oil. After 30 mins, mix citric acid to little water and pour this mixture into the batter and mix well, the batter will start raising with bubbles, immediately pour the batter into the greased pan and steam the dhokla for 20-30 mins or until well done. Once the dhokla is done invert it on to a plate and slice it into cubes. For tempering heat oil in a large pan add mustard seeds, cumin seeds, when they crackle add the green chilly, asafetida, grated coconut, cashewnuts, coriander and curry leaves. Now add the dhokla cubes into the tempering and mix well. Serve hot with mint chutney.


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