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Instant Dhokla Recipe: -
Monsoon calls for some yummy snacks but always you cannot eat all those yummy fried foods, although we love them. So, I am sharing with you a healthy snack recipe, easy to make and super yummy plus it is a hit in my family’s bacha party.
Dhokla or Khaman Dhokla as you say, tasty yet health snack, great for breakfast or for evening tea time. This is one of my go-to snacks and obviously my son and mine favourite too. I am no MasterChef, but loves to cook and sometimes it turns out good as well.
This recipe is super easy and quick, so, here you go.
Ingredients: -
1 cup besan
1/4th cup Sooji (Semolina)
1 tsp Ginger & Chilli paste (I add little as this I make for my son)
Salt as per taste
2 tsp Curd
ENO unflavoured (fruit salt)
1 teaspoon Oil
Water (To mix the batter)
For tempering: -
Oil for tempering
2-3 chilies
Handful of curry leaves (I love it)
1/2 tsp mustard seed
Pinch of Hing (asafoetida)
Salt as per taste
1/2 tsp Sugar
How to make: -
1. First sieve the besan, that there is no lump, add Sooji, ginger & chili paste, salt, curd, oil and now add water to mix the batter, it should be like a cake batter consistency.
2. Grease a flat container with oil, which can fit in your cooker or idli maker to steam.
3. Add eno to the batter, just give it a mix (don't mix it continuously just 2 times) and pour the batter into a greased container.
4. Take a cooker/ Idli maker, add little water then keep stand, place the batter container and close the lid of the cooker. If using a pressure cooker, do not put the rubber.
5. Let it cook on a medium flame for about 15-20 minutes.
6. To check, if the batter is cooked or not, just insert a knife in the middle part, if it comes clean it is cooked.
7. For Tempering, take a pan. Add oil, let it heat then add hing and mustard once it starts to pop, add chilies (slit it in between), curry leaves and let it fry.
8. Once done, add ½ cup water to the pan, add salt and sugar let it simmer on low flame for two minutes, then take it down.
9. Take out the dhokla in a pan, by flipping it on a plate.
Cut it in cubes using a knife and pour the tempered syrup with a spoon on to the dhokla, make sure each one is covered with the syrup. (Don’t add too much, just enough to soak it) This way the dhokla will not be dry. It is ready...
10. You can garnish with freshly grated coconut or coriander and serve it with chutney or sauce as per your liking with a hot cup of tea.
Enjoy your dhokla.
Tips:
1. Sieve the besan, so the mixture doesn’t turn lumpy.
2. Add water little by little to make the batter, so it can be mixed well and not runny.
3. Use unflavoured ENO (fruits salt) only.
4. Make sure to use a flat pan and it should be filled halfway through so that once there is space for the batter to rise, this will make it fluffy.
5. Let the dhokla be a little cold before pulling out from the container.
Do try this recipe and if you do, please post a picture and tag me.
Also, share with me your favorite monsoon snacks in comments.
Enjoy. Happy Monsoon.
Instant Dhokla Recipe: -
Monsoon calls for some yummy snacks but always you cannot eat all those yummy fried foods, although we love them. So, I am sharing with you a healthy snack recipe, easy to make and super yummy plus it is a hit in my family’s bacha party.
Dhokla or Khaman Dhokla as you say, tasty yet health snack, great for breakfast or for evening tea time. This is one of my go-to snacks and obviously my son and mine favourite too. I am no MasterChef, but loves to cook and sometimes it turns out good as well.
This recipe is super easy and quick, so, here you go.
Ingredients: -
1 cup besan
1/4th cup Sooji (Semolina)
1 tsp Ginger & Chilli paste (I add little as this I make for my son)
Salt as per taste
2 tsp Curd
ENO unflavoured (fruit salt)
1 teaspoon Oil
Water (To mix the batter)
For tempering: -
Oil for tempering
2-3 chilies
Handful of curry leaves (I love it)
1/2 tsp mustard seed
Pinch of Hing (asafoetida)
Salt as per taste
1/2 tsp Sugar
How to make: -
1. First sieve the besan, that there is no lump, add Sooji, ginger & chili paste, salt, curd, oil and now add water to mix the batter, it should be like a cake batter consistency.
2. Grease a flat container with oil, which can fit in your cooker or idli maker to steam.
3. Add eno to the batter, just give it a mix (don't mix it continuously just 2 times) and pour the batter into a greased container.
4. Take a cooker/ Idli maker, add little water then keep stand, place the batter container and close the lid of the cooker. If using a pressure cooker, do not put the rubber.
5. Let it cook on a medium flame for about 15-20 minutes.
6. To check, if the batter is cooked or not, just insert a knife in the middle part, if it comes clean it is cooked.
7. For Tempering, take a pan. Add oil, let it heat then add hing and mustard once it starts to pop, add chilies (slit it in between), curry leaves and let it fry.
8. Once done, add ½ cup water to the pan, add salt and sugar let it simmer on low flame for two minutes, then take it down.
9. Take out the dhokla in a pan, by flipping it on a plate.
Cut it in cubes using a knife and pour the tempered syrup with a spoon on to the dhokla, make sure each one is covered with the syrup. (Don’t add too much, just enough to soak it) This way the dhokla will not be dry. It is ready...
10. You can garnish with freshly grated coconut or coriander and serve it with chutney or sauce as per your liking with a hot cup of tea.
Enjoy your dhokla.
Tips:
1. Sieve the besan, so the mixture doesn’t turn lumpy.
2. Add water little by little to make the batter, so it can be mixed well and not runny.
3. Use unflavoured ENO (fruits salt) only.
4. Make sure to use a flat pan and it should be filled halfway through so that once there is space for the batter to rise, this will make it fluffy.
5. Let the dhokla be a little cold before pulling out from the container.
Do try this recipe and if you do, please post a picture and tag me.
Also, share with me your favorite monsoon snacks in comments.
Enjoy. Happy Monsoon.
Dhoklaaaaaa
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Yummy
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@616da14c8054f30013c5bccd <br>
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Love dhokla. ..<br>
so yummy. .my mouth is watering 🕳 😇😀😀😁
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yashu Gopichand
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31 Jul 2019