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Ingredients for Dhokla

  • 1 cup besan (Bengal gram flour)
  • 1 cup finely chopped cabbage
  • 1/2 cup curd (dahi)
  • 1 tsp chilli powder
  • 2 pinches of asafoetida (hing)
  • 1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
  • 1/2 tsp turmeric powder (Haldi)
  • salt to taste
  • 1 tsp salt
  • oil for greasing
  • 1 tsp oil
  • 1 tsp mustard seeds ( rai / sarson)
  • 5 to 6 curry leaves (kadi patta)
  • 1 tsp sesame seeds (til)

For The Garnish

1 tbsp finely chopped coriander (dhania)

Method

  1. Combine the besan, cabbage, curds, chilli powder, a pinch of asafoetida, coriander-cumin seeds powder, turmeric powder and salt with approx. ½ cup of water in a deep bowl and mix very well to form a batter of dropping consistency.
  2. Just before steaming, add the fruit salt to the batter and sprinkle 2 tsp of water over it.
  3. When the bubbles form, mix gently.
  4. Pour the batter into a greased 175 mm. (7”) diameter thali and steam in a steamer for 10 minutes. Keep aside to cool slightly.
  5. Heat the oil in a small non-stick pan and add the mustard seeds, curry leaves and another pinch of asafoetida.
  6. When the seeds crackle, add the sesame seeds and mix well.
  7. Pour this tempering over the dhoklas.
  8. Cut into equal sized square pieces.
  9. Serve immediately garnished with coriander.


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