Besan Dhokla
Ingredients
Batter-
1 cup gram flour
½ cup curd
1 pinch turmeric
½ tea spoon salt
1 table spoon ENO
1 table spoon oil
1tea spoon sugar
½ cup water
For fry-
2table spoon oil
1 tea spoon mustard seed
3-4 green chilli chopped
1table spoon chopped coriander leaves
1 tea spoon sugar
1 cup water
Method-
Mix ½ cup curds with ½ cup of water.
To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. mix in the oil, salt, sugar and turmeric powder. Mix well
Slowly add more water if needed else. Keep it aside to rise for 1 hour.If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas . Thali plate can be used for steamingMeanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done.
Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
For seasoning, heat a pan with oil, mustard seeds , when mustard starts popping, add chopped green chilies,1 cup water, sugar and salt to taste let it boil till it remain half remove and pour over the dhokla
Serve them with green chutney….!!!!
To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. mix in the oil, salt, sugar and turmeric powder. Mix well
Slowly add more water if needed else. Keep it aside to rise for 1 hour.If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas . Thali plate can be used for steamingMeanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done.
Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
For seasoning, heat a pan with oil, mustard seeds , when mustard starts popping, add chopped green chilies,1 cup water, sugar and salt to taste let it boil till it remain half remove and pour over the dhokla
Serve them with green chutney….!!!!
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