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curd: 1 cup
gram flour: 1/3 kg
green chilli paste: 1tsp
ginger paste: 1tsp
salt: to taste
baking powder: 1tsp
lemon juice: 1tbsp
tumeric powder: 1/2 tsp
oil: 1tbsp
For tempering (few curry leaves, mustard seeds 1tsp, oil 2tsp, few coriander leaves chopped.
METHOD:
1. add gram flour, curd and water in a bowl, mix well and make a smooth batter, batter should have thick consistancy in appearance.
2. add salt into the batter and set aside for half an hour in covered state.
3. add ginger paste, green chilli paste and turmeric powder in batter and mx well.
4. boil 2 cups water in a steamer/ cooker.
5. transfer the batter into a deep greased plate and put this plate into the steamer (if you are using presure cooker then place a stand about 2-3 inch high in the center of the cooker and keep the platecontaining mixture on the stand so that the plate does not get dipped in the water, remove the whistle and put the cover on top).
6. take out the plate after 20minutes.
7. in a small bowl take 1 tsp baking powder, 1tsp oil, 1 tbsp lemon juice and mix them well.
8. add this mixture to the batter and mix them well.
9. put the batter again in steamer/cooker and steam for 10-12 minutes till comletely doe.
10. cool for sometime and cut into pieces.
11. heat little oil in a small pan and add mustard seeds and curry leaves, fry them for a minute and then pour it on dhokla pieces.
12. garnish with coriander leaves and green chillies.
13. serve with coconut chutny or mint chutny.
Posted By:
Aryana Ammara, sialkot