DHOKLA

Ingredients:

350gms Gram flour (Besan)

1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

• In a bowl add gram flour (besan), Curd and water.

• Mix well and make a smooth batter. The batter should be of thick consistency.
• Add salt and set aside for 4 hours covered with a lid.
• Take the ginger and green chili paste and add to the batter. Also add turmeric
powder and mix well.
• Keep the steamer or cooker ready on gas.
• Grease a baking dish (it should fit in the steamer or cooker).
• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and
mix well.
• Add this to the batter and mix well.
• Pour the batter into the greased pan and steam for 10-12 minutes or till done.
• Cool for sometime and cut into big cubes.
• Heat little oil in a small pan and add mustard seeds and curry leaves allow to
splutter. Remove and pour it over dhoklas.
• Garnish the besan dhokla with coriander and slited green chilies.
• Serve with hari chutney.
 GUJARATI KHAMAN DHOKLA
RECIPE

Ingredients:

1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp - ginger grated fine
1/2 tsp - soda bicarb
2 tbsp - oil
2-3 pinches red chilli powder
1/2 tbsp - coriander finely chopped
Salt To Taste

Preparation:

• Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
• The grain should be completely. Grind to a coarse flour in dry grinder or at the
flour mill. This flour should be like very fine soji in texture.
• Store in airtight container and use as required. Will keep good upto 2 months. To
make khaman, take 1 cup flour in a bowl.
• Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in
the oil. Add to batter.
• Mix all ingredients except red chilli powder and coriander. Pour immediately in a
6" diam. greased plate.
• Steam over water either in a cooker or steamer. Pierce knife, and check, should
come out clean if done.
• Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
• Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.