Ingredients:
Gram flour (besan) -150gm (2 cup)
Ginger and green chilli paste -2tsp
Semolina (sooji) -2tbsp
Salt to taste
Turmeric powder -1/3 tsp
Sugar -1.5 tbsp
Fruit salt (Eno-un flavoured) -1tsp
Lemon juice -2tbsp
Cooking oil -1tsp
Water (Luke warm) -1/2 glass (150ml)
Tadka or Tempering:
Green chilli (split) -3
Curry leaves
Mastard seeds -1tsp
Asafoetida (Hong) -2 pinch
Sugar -1/2tsp
Salt to taste -1/3tsp
Coriander leaves
Cooking oil -2tbsp
Sieve (stain) the gram flour in a bowl,add semolina,sugar mix it,add water and mix it.Add little water again and mix it,add lemon juice,mix it.
Cover it and leave it for 15 minutes,add 2 glasses of water in a deeppan steamer put a stand in water.Turn on the flame,cover the pan and let the water come to boil.Meanwhile,grease a deep plate,bowl or cake tin with oil keep it aside,After 15 minutes,stir the batter add turmeric power, salt (1tsp or as per taste),add ginger,green chilli paste,mix it.Well add 1tsp of oil and mix it again.Add fruit salt (eno) add 1tbsp of water on fruit salt mix it for 10-12 seconds.
Immediately,pour the batter into the greased cake tin or plate.Tap the tin to level it properly.
Like this, open the lid and place the batter tin inside the pan/steamer.Cover the pan and steam it for 20 minutes on medium flame.Do not open the lid in between. After 20 minutes,open the lid and check the dhokla with knife,turn off the flame.
If the knife doesn't come out dry then cook it for another 4-6 minutes (cover the pen).
Once the dhokla tin is slightly cold,take it out from the steamer/pan.
Let it cold own a little more.
Tadka preparation:
Turn on the flame, heat a tadka pan add oil and let it heat properly,add asafetida,mustard seeds and fry it for few seconds add green chilli,curry leaves fry it for few seconds,add little sugar and salt mix it.Tadka is ready,turn off the flame.
Take out the dhokla from tin. cut it into pieces.Pour the tadka on too.
Tip:
You may add 5-6 tbsp
of water in tadka before pouring it on dhokla to make it juicy.Dhokla is ready.Take it out in a serving plate.
Serve it with green chutney and red chutney. You may sparingly coriander leaves and grated fresh coconut be for serving like this. Ready for serve.
