For a very long time I used to order Dhokla's whenever I got a chance to go to a Chat corner. I had tried my very best to make dhokla at home but could never get it the way my Gujju frnds get it nor what I ate from the chat shops. Then finally I found this recipe in Tarla Dalal's website for making instant dhokla. The Recipe was simple and indeed instant. Infact during all my previous attempts to make dhokla, I was told to make the batter and leave for 5 hours or more. I have tried this recipe myself and added few ingredients to cater to my taste. Beleive me, you can make this tasty snack in just half hour.
Ingredients (Serves 3)
- 2 cup Besan (gram flour)
- 2 cup Water
- 4 tbsp Lemon juice
- 3 tbsp Oil
- 2 tsp Eno Fruit salt
- 1 tsp Mustard seeds
- 2 tbsp Sugar (plus 2tsp for batter)
- 1/3 tsp Red chili powder
- 4 Green Chillies
- Curry leaves
- Corriander leaves
- Fresh grated coconut
- Mix together besan, salt, 2 tbsp oil, 2 tbsp lemonjuice, red chili powder, 4 green chillies crushed, sugar and water 1 cup or little less than that. The batter should not be loose, if so add little besan...should be kind of like idli batter
- Heat up the pressure cooker with some water to steam the Dhokla.
- Grease a vessel (You can use the cooker vessel). Now add Eno and mix well and pour this mixture right away in the greased vessel.
- Steam it for 20 minutes. To check if its done, insert a toothpick or knife and if it comes out clean its done
- For tarka, heat remaining oil, add mustard seeds and curry leaves. Mix together remaining 1 cup water, sugar and lemon juice and pour into the tarka. Boil it.
- Take out the dhokla and cut into your choice of size and shape.
- Pour the tarka mixture over it.
- Garnish with corriander leaves and fresh grated coconut. Serve the fluffiest Dhokla with corriander chutney and tamarind chutney.