Besan Dhokla is very tasty to eat, due to cooking it in steam, very little oil is used. If you abstain from things made from oil, then definitely make this. You can make this Besan Dhokla in the lunch tiffin of small children.Dhokla is made in many ways, such as Besan Dhokla, Rava Dhokla, Khatta Dhokla, Paneer Dhokla, Jhatpat Dhokla.
Ingredients of Besan Dhokla
to mix
Gram flour - 200 grams (2 cups)
Turmeric - 1/6 tsp (if you want)
Salt - as per taste (less than 1 tsp)
Green chili paste - 1 tsp (if you want)
Ginger paste - 1 tsp
Lemon juice - 2 tbsp (2 medium sized lemons)
Eno salt - a little less than 3/4 tsp
to temper
Oil - 1 tbsp
Mustard - tsp
Green Chillies - 2 - 3 (cut lengthwise into 2 pieces)
Salt - 1/4 tsp (as per taste)
Sugar - 1 tsp
Lemon juice - 1 tsp (if you want)
Green coriander - 1 tbsp (finely chopped)
Method - How to prepare Besan Dhokla
Filter the gram flour and take it out in a vessel. Add water little by little, stir it with a spoon, no lumps should remain in the solution, add turmeric powder to the solution and mix.
Keep the gram flour batter covered for 20 minutes so that the gram flour can swell.
In the vessel in which you want to make dhokla, put 2 small glasses of water (500 grams of water) and keep it on the gas flame for heating, keep a stand in the same vessel on which we will keep a plate filled with gram flour solution. Grease the plate with oil.
Add lemon juice, salt, green chili paste, ginger paste to the gram flour mixture and mix well. Now put eno salt in this mixture and stir the mixture with a spoon, as soon as air bubble comes in the mixture, immediately put the mixture in the plate and keep the plate on the stand inside the vessel. The water is hot in the bowl, there is steam. Cover this vessel and cook Dhokla on medium gas flame for about 20 minutes.
Dhokla is cooked (for a test, stick the tip of a knife in the cooked dhokla, the mixture does not stick to the tip of the knife). Besan dhokla is ready, turn off the gas, take out the plate of dhokla from the vessel, cool it and separate the dhokla from the edge by running a knife along the edge. Big plate another plate or a plate of flour overturned Take Dhokla. Cut dhokla into desired shape with a knife.
Temper:
Put oil in a small pan, after the oil is hot, add mustard seeds, after the mustard is sizzling, add green chilies and fry them lightly, now put half a cup of water (100 grams of water) in this spice, add salt and sugar also. Turn off the gas when it comes to a boil, and add lemon juice. Pour this tempering with a spoon all over the dhokla. Garnish with green coriander or grated coconut on top. Serve hot, fresh gram flour dhokla and eat it.
Similar dhokla is available in the market, but instead of lemon, tartaric acid is used in making it, if you want, you can also use tartaric acid. Tartaric acid is transparent white solid, to make this much dhokla, take a piece equal to 2 white (kavali gram) grains and mix it in water and mix it in the dhokla batter. Make dhokla in the above way.
Precautions
1. If the gram flour batter is too thin or too thick, then the dhokla will not become spongy.
2. If after adding eno salt, if you keep cooking the mixture after a long time, even then the dhokla will not puff up enough.
3.. Dhokla will not puff up enough even if the gas flame is low.
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