Dhokla

 

Dhokla is for gujaratis as idly or vada for south indians. They just can't do without it.

I learned to make dhokla from my mom ofcourse.

She makes really yummy, soft dhoklas which you can really go on eating.

So i decided to make dhokla today evening - just wanted to give it a try to see if i can make as yummy and soft dhoklas as my mom.

And you will not believe me, I did make some yummy, soft dhoklas - yahoooooooo!!!!

So here goes the recipe......

 

Ingredients:

Besan (Bengal gram flour)      1/2 cup

Rava                                     1/2 cup

Turmeric powder                   1/4 tsp

Salt                                       1 tsp

Eno or fruit salt                      5 grams

Green chilli                            2

Ginger                                   1 small piece
Jeera                                     1/4 tsp
Curd                                     1 cup

Blend green chilli, ginger, jeera and curd together and sieve.

For Tadka:
Mustard, curry leaves, Hing, 2 tbsp water

Mix  Rava, besan, turmeric powder and salt with curd. Use more curd if needed and make it to a consistency little thick than idly batter. Keep for 15 minutes.

Add eno or fruit salt just before you keep it on stove for steaming.

Pour the batter into a greased plate or bowl and steam it for 15 to 20 minutes.

Check with a knife if it is cooked.

Remove from heat and allow to cool.

Put tadka and pour on top of it. Cut and serve with coconut chutney or tomato ketchup.