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Dhokla is a vegetarian breakfast food item that originates from the Indian state of Gujarat.

for batter
1 cup gram flour

1 tb samolina

1 tsp crushed ginger ­green chilies

1 tsp eno or fruit salt

1/2 teaspoon salt

1.5 teaspoon lime juice

3/4 cup water

1/4 cup curd

1 tsp oil for greasing

for tempering:

2 tablespoon oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2 teaspoon white sesame seeds (opt)

1 sprig curry leaves,(opt)

2 green chili,

1 teaspoon lime juice

sugar syrup

2 tablespoons sugar

⅓ cup water

Step 1: Prepare for Pressure Cooker

place a cooking rack inside the cooker and fill the cooker with 2-4 cups of water

Step 2: Mix Ingredients

mix all the batter ingredients except the eno salt. combine it like a cake, for airy mixture.

Step 3: The Tempering

take oil, add mustard seeds. once they splutter add the green chilies. ( this is what i use only)

Step 4:

add eno salt and mix in nicely, place your dhokla batter inside the cooker and close the lid removing the wistle.

cook on low heat for 10-12 minutes.

let it rest for 10 minutes after cooking.

Step 5: Make Sugar Paste

take 1/3 cup water and 2 tablespoons of sugar. bring it to a boil and cook for about 1-2 minutes.

Step 6: Serve

pour your sugar mixture on top of dhokla sponge and serve

Step 7: Tips

Start with a fresh batch of eno. Open pack may result in flat dhoklas.

Beating the batter is the main trick to a fluffy dhokla.

Like in cakes. the more you beat the more air is incorporated in the batter, same trick works for it too.

Before adding Eno, briskly whisk the batter till it is bubbly and frothy.

After adding Eno, don’t let the batter sit for a long while. Steam it right away.

Eno can be substituted with 1 teaspoon Baking powder.

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