Saturday, 26 October 2013

DHOKLAS







Ingredients:


S.No
Ingredient
Quantity
1.
Gram flour (Besan)
2 cup
2.
Curd
½  cup
3.
Turmeric Powder
¼  teaspoon
4.
Eno fruit salt                
1 ½ teaspoon
5.
Baking soda
¼ teaspoon
6.
Lemon juice
1 teaspoon
7.
Ginger green chili paste
1 teaspoon
8.
Sugar
4-5 teaspoon
9.
Tamarind sauce
For serving

For Temper:

S.No
Ingredient
Quantity
1.
Mustard Seed
3-4 teaspoons
2.
Oil
2  tablespoons
3.
Green chillies
4-5
4.
Asafoetida
A pinch

Method:

   1.       Take a bowl, add besan (Bengal gram flour) , curd and warm water. Mix it properly until all the lumps are removed. Make sure the consistency is not too thick or too flowy.
   2.       Next, add Eno fruit salt and baking soda. Keep it for an hour.
   3.       You will see after sometime the mixture will rise up a little. Add ginger-chili paste, turmeric powder, lemon juice and sugar. Give it a good mix.
   4.       Now take a tray, grease it with oil and steam the mixture for about 10- 15 minutes. Check with a toothpick, if it’s done, the batter won’t stick.
   5.       For making a temper, take a fry pan. Add oil, when it turns hot put Asafoetida and mustard seeds. Once the seeds crackle, add green chilies and turn the gas off.
   6.       Pour the above temper on the steamed dhoklas (mixture), cut into pieces and garnish it with coriander leaves and coconut.
   7.       Serve them with tamarind sauce.
   8.       Happy Cooking! J












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