Instant dhokla recipe/ dhokla recipe video/ instant dhokla
recipe with step by step pics.
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| Instant Dhokla Recipe |
Dhokla is an instant gujrati snack a little sweet in taste made
from besan(gram glour) with some leavening agent and then steamed and tempered
to form a delicious bite which can be enjoyed with green chutneys in anytime of
the day.
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| Instant Dhokla Recipe |
My today’s recipe would provide you the instant method of
making dhokla also I would give you some important tips which you need to
follow to get a soft and spongy dhokla.
The most important ingredient in our recipe is the eno. You
need to use fresh eno as if you use an old one then your dhokla would not rise
leading to a flat and non spongy dhokla.
Secondly beat and mix the batter before adding eno, after
adding eno just mix it lightly, do not over mix again it would lead to a flat
dhokla.
Moreover do not put in more of turmeric powder add only a
pinch, if added in excess it would react with eno and would turn the dhokla red
in color.
Other tips you would find in my tips section after the
method do not miss it.
Serve this instant besan dhokla with mint
chutney or coriander
chutney. Children also prefer them with tomato ketchup.
If you are searching for more snacks do visit 20 Snacks Recipes
on my website
For more such recipes subscribe my You Tube channel
Ingredients:
For Batter
1 cup Chickpea flour (besan)
A pinch of turmeric
2 tbsp Semolina (suji/ rava)
1 tbsp Sugar
1 tbsp Oil
2 tbsp Lemon juice
A pinch of Asafoetida
1 cup Water (or as required)
2 tsp Eno
Salt
For tempering:
2 tbsp Oil
1 tsp Mustard seeds
6 to 8 Curry Leaves
2 Green Chillies (cut lengthwise)
2 tsp White sesame seeds
¼ cup Water
1 tbsp Sugar
Other:
2 cups water (or as required)
Oil for greasing
Coriander (chopped) for garnishing
Method :
Take a mixing bowl.
Add 1 cup Chickpea flour (besan), A pinch of turmeric, 2
tbsp Semolina (suji/ rava), 1 tbsp Sugar, 1 tbsp Oil, 2 tbsp Lemon juice, A
pinch of Asafoetida and salt. Do not add more turmeric powder it would react
with eno and make the dhokla red in color.
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| Take the mentioned ingredients in bowl |
Mix well and then add 1 cup of water. Add water in parts and
mix well to get a lump free batter. The consistency should be a pouring
consistency so add water accordingly.
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| lump free batter |
Now take a pan and keep a stand in it. Put 2 cups of water
and bring it to boil.
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| place stand and add water in pan |
By the time the water comes to a boil we will grease a dish
in which dhokla has to be steamed. Grease it nicely else the dhokla would not
come out of the dish easily and would break into pieces.
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| grease a dish |
Once the dish is greased and the water begins to boil add 2
tsp Eno in the batter.
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| add eno |
Mix evenly but do not over mix.
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| mix evenly |
Transfer the batter in to the greased dish. Tap it twice to
remove the air if any.
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| transfer to greased dish |
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| tap |
As soon as you mix the eno place the batter dish in the pan
on the stand. Do not wait for long as it would lead to flat and non spongy
dhokla.
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| place on stand |
Cover the pan and cook for 20 minutes. After 20 minutes open
the lid, insert a toothpick in the dhokla. If the toothpick comes out clean it
means the dhokla is cooked, if it has some batter on it then cover and cook it
for some more time.
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| cover and steam for 20 min |
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| check with toothpick |
Now take out the dhokla dish from the pan and let it cool a
bit.
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| cool |
With the help of a knife loosen the edges of dhokla.
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| loosen edges |
Take a plate and invert it on the dhokla dish.
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| invert plate |
Hold both the plate and the dish and flip.
Tap all over the dhokla dish to loosen the dhokla from the
bottom.
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| flip and tap |
Lift up the dhokla dish and demould the dhokla.
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| de mould |
Now take a knife. Insert the pointy side of the knife into
the dhokla and start cutting as we cut a cake. This way of cutting would give
us beautiful square pieces.
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| cut squares |
Now we will prepare its tempering. For that in a pan heat 2
tbsp Oil and then add 1 tsp Mustard seeds to it. When the mustard seeds starts
to splutter then put in 6 to 8 Curry Leaves followed by 2 Green Chillies. Saute
till brown on low heat.
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| heat oil and add mustard seeds |
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| curry leaves and green chillies |
Then add 2 tsp White sesame seeds and again fry it till the
seeds changes it color. Do not turn it brown.
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| add sesame seeds |
Next include ¼ cup Water and 1 tbsp Sugar. Mix well and
bring it to boil. By the time the sugar will also get dissolved.
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| add water and sugar |
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| bring to boil |
Spread this tempering all over the dhokla evenly.
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| spread the tempering |
Garnish with chopped coriander.
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| garnish with coriander |
Serve with mint
chutney or coriander
chutney.. However you can use the dip as per your choice.
Tips:
Do not add turmeric in excess, else it would react with eno
and turn dhokla red.
Add water in the batter as per required.
Grease the dish nicely else the dhokla would stick to it and
break into pieces while de moulding.
Do not over mix the batter after adding eno.
After adding eno immediately keep it for steaming.
Grated fresh coconut can also be used for garnishing.
Do try this food-a-licious instant dhokla recipe and let us
know your experience via comments.
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