Dhokla recipe, Dhokla, to be made very soft- Cooking Food
Method
1. Sieve gram flour in a vessel. Add a little water to it and make a gram paste not too thin or too thick, keep in mind that the paste should not have kernels.
2. Add lemon juice, salt and curd and mix well.
3. Keep this mixture covered for 1-2 hours. So that it swells well.
4. After a while, add green chili ginger paste and beat it again.
5. After this, grease the Dhokla cooking vessel with oil.
6. Put 2-3 cups of water in the cooker and keep it to heat on high heat.
7. Then add eno fruit salt to the thick paste of gram flour and whisk for one minute. You will see that the paste has swollen.
8. Now without any delay, put this mixture in an oil pot and keep it in the cooker and close the lid. Take care not to blow the whistle of the cooker.
9. After cooking in steam for 20-25 minutes on medium flame, open the lid after the pressure of the cooker is over.
10. With a knife, try and see. If the knife is clean then the dhokla is cooked and if there is a wetness of the paste, cook it for 2-3 minutes more.
11. After the time, remove the dhokla from the cooker and leave it for a while.
12. Then cut the dhokla into small pieces.
13. Now put oil in a tempering pan and heat it.
14. When the oil is hot, add asafoetida, mustard seeds, green chillies and curry leaves, and temper it.
15. Put a cup of water and sugar in the tempering and put it to a boil and turn off the heat.
16. Prepare the tempering on the dhokla and garnish with coriander leaves and eat.
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