Dhokla / Besan Dhokla

Ingredients

For Batter

Gram Flour / Besan - 2 cup (roasted)
Green Chilli - 2 (crushed)
Ginger - 1 tsp (crushed)
Salt - as required
Water - as required
Eno Salt - 1 tsp / 5 gms:

For Thadka

Oil - 2 tbsp
Mustard Seeds - 1 tsp
Green Chilli - 2-3 (slit)
Curry Leaves - as required
Asafoetida - a pinch
Sugar - 2 tbsp
Water - 1/4 cup

For Garnishing

Grated coconut - 2-3 tbsp (optional)
Coriander Leaves (finely chopped) - 2-3 tbsp (optional)

Preparation Method

Mix gram flour, crushed green chili, ginger, salt; make a thick batter by adding water and keep aside for 30-45 mins:
When the batter becomes soft, mix well; add more water, if required (batter consistency should be as that of idli batter).
Grease a deep bottom wide tray with ghee and keep aside.
Prepare the steamer and heat it up.
Add Eno salt to the batter, mix well, and immediately transfer to the greased tray; tap the tray 2-3 times to remove the air bubbles.
Steam cook the batter for about 15-20 mins: in low flame (check by inserting a toothpick; if it comes out clean, then the dhokla is cooked).
Allow the dhokla to cool down slightly and invert to the serving plate.
For thadka, heat oil in a kadai, splutter mustard seed; add curry leaves, green chilies and saute till it becomes crispy. Add asafoetida powder, sugar, and water; boil the water till sugar dissolves completely.
Evenly pour the thadka over the dhokla.
Garnish with grated coconut and coriander leaves.
The soft, spongy Besan Dhokla is ready to serve with tamarind chutney and green chutney.

Comments

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