|
|
|
|
BESAN DHOKLA
INGREDIENTS
|
Besan |
250 gm |
Green chilly |
4 |
|
Buttermilk |
4 cups |
Mustard seeds (motti) |
tsp. |
|
Fruit salt |
1 tsp. |
Oil |
2 tbsp. |
|
Salt |
tsp. |
Kari patta |
8-10 |
|
Sugar |
tsp. |
Fresh coconut (grated) |
5-6 tbsp. |
|
Lemon |
|
Coriander (finely chopped) |
for decoration |
METHOD
Mix besan in the buttermilk. Add 2 finely chopped green chilies and cover it. Keep aside for two hours. While preparing add sugar, salt, lemon and fruit salt. Mix well. Transfer the mixture to a deep, greased plate. Cook this mixture in a pressure cooker using the steaming process described below. After it cools down, take out the dhokla from the plate and cut it into desired shapes. Heat oil in a kadahi. Add mustard seeds, kari patta and 2-3 sliced green chillies. Take 1 cup of water and add sugar. Put this in the kadahi and add dhokla. Mix well. Take it out in a tray and garnish with chopped coriander and grated coconut. Serve hot with coconut chutney or coriander chutney.
STEAMING PROCESS
Boil 2 cups of water in a pressure cooker. Place a stand about 2-3" high in the center of the cooker and keep the plate containing the mixture on the stand so that the plate does not dip in the water. Remove the whistle and put the lid on. Take out the plate after 20 minutes.
Serves: 6-7 adults.
|
| Home | Submit Recipe | Quick Recipes | Weights & Measures | Glossary | About us | |
|
|
Feedback
| Tell
your friends
| Disclaimer
| |
