'Dhokla' is a traditional Gujrati Snack. My favourite 'Farsan' in Gujrati Thali. Actually for typical 'Khaman Dhokla' chana dal, urad dal and mung dal are soaked, ground and then fermented. It is very time consuming process, so mostly I make Instant dhokla with Besan. So whenever I (or mostly my husband) feel like eating Dhokla, I prepared it in just 15-20 minutes.
Besan - 1 cup
Citric Acid - 1 teaspoon
Oil - 1 table spoon
Sugar - 1 teaspoon
chilly and ginger paste - 1 tea spoon
Salt to taste
Turmeric Powder - 1 pinch
Eno fruit salt - 1 1/2 Table spoon
For Tempering/ Tadka
Oil - 1 Table spoon
Mustard Seeds (rai) - 1 tea spoon
Cumin seeds (Jeera)- 1 teaspoon
Green chilly - 1
Sugar - 1 table spoon
Water - 2 table spoon
Chopped coriander - 1 table spoon
Grated dry coconut - 1 table spoon
Take a bowl and mix all the ingredients except Eno fruit salt. Pour some water to make batter, mix well so that no lumps are formed. Grease a dhokla plate of dhokla stand with little oil. If you don't have dhokla stand use cooker utensil. Heat a cooker with some water . Now add Eno fruit salt in the batter and mix well. Pour the batter into greased plate. Put it into Cooker. Cook it for 15 minutes without vistle.
For Tempering, heat the oil in small kadai, add mustard seeds, after they pop add jeera, chopped green chilly. Mix water and sugar and pour it in tempering and boil it. Take out the dhokla stand and cut the dhokla into pieces. Pour the tadka on Dhoklas. Garnish it with coconut and coriander.
This is my entry for TONGUE TICKLER's FIC - January
And for ME AND MY KITCHEN's EFM-Savouries