Tuesday, January 18, 2011

Instant Dhokla

2 cup besan (gram flour)
Salt to tast
1/2 tsp citric acid
1/4 tsp baking soda
1/2 tsp baking powder
1 tsp sugar
Oil for temparing
1 tsp mustard seeds(rai)
1 tsp white til
4 green chillies
Chopped coriander


Mix besan with water to make a thick paste ( not more thin), add salt, citric acid, baking powder, baking soda and 1/2 tsp oil and atlast 1 tsp hot water drop on it. Stir well quickly. Grease a container. Heat water in a pressure cooker and place a sieve in it, then prepared paste pour in the greased container and this container place on sieve covered the cooker by lid without whistle. Cook dhokla at high flame for 15 minutes then test by knife. Then take out the container keep aside for 5 minute for cooling. Cut into pieces.
For tempering:-
Heat oil add mustard seeds, white til seeds when they crackle add chopped green chilies fry for 1 minute then add one cup of water once water boiled, spread the watery temper evenly on dhokla and garnish with chopped coriander. Serve hot with chutney.

No comments:

Post a Comment