The name of Dhokla makes the mouth water.
Many people like it, but they think that it takes a lot of time to make it, but it is very easy, I thought the same thing. But I make it in my own way, that too in 30 minutes.
There is no need to spend hours in this. The most important thing is that it is very spongy. And the test is also very good.
2 cups gram flour, 2 tbsp lemon juice, 1 tsp eno powder, water as required, curd 1 cup, oil for lubrication, 1 tsp sugar, salt, a pinch of baking soda, a pinch of baking powder, as per taste, turmeric half spoon.
2 tsp oil, 1 tsp mustard seeds, green chillies cut 3/4 long, pinch of asafoetida, coriander leaves finely chopped. 8/10 curry leaves.
In a large vessel, add gram flour, lemon juice, sugar, turmeric, salt, baking powder, baking soda, now curd and whisk it well. Add some water and make the batter by seeing it not too thick and not too thin. Beat it well. There should be no lumps.
Now add eno and beat it for 1 minute.
Now put it in a cake, three or a thick vessel by applying oil and pour the solution.
Keep in mind: Pour the solution in the pot up to 1/2 inch height.
Now put some water in a pan and keep a stand.
Now place this slurry pot on top of it.
Now cover it and let it cook in steam for 20 minutes.
Check once in 20 minutes whether it is cooked with a knife or not. If the batter does not stick to the knife then it is ready.
Now turn off the gas. Let the dhokla cool down.
Now take it out in a plate.
Now heat oil in a pan
Add mustard seeds and asafoetida.
When it starts crackling, add mustard seeds and curry leaves.
Roast for few seconds. Turn off the gas.
Now boil half a cup of water by adding 2 teaspoons of sugar. Switch off the gas when it comes to a boil.
Now pour the tempering over the dhokla, spreading it all around.
Add sugar solution also
Dhokla is ready.
Now serve with chutney.
© 2021 C Chand