Can i get the receipe for dhokla?

Question

i want 2 make dhokla.bt i dont get the actual proportion of all ingredients..can anybody help me out?

Answer 1

Serves  4

Preperation Time  30 Minutes

Contents

Rice

Ingredients

1 cup of rice

¼ cup of black gram skinless (urad dal)

¼ cup of yogurt

1 ½ cup of warm water

Salt to taste

1 one-inch piece ginger

4 green chillies

½ tspn of soda bi-carbonate (baking soda)

1 tblspn of lemon juice

2 tblspns of oil

2 tblspns of coriander leaves

Recipe

Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a semi-coarse powder.

Put the powder in a bowl. Add yogurt which should be a little sour and to this add warm water. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.

Add salt and let it ferment for eight to ten hours. Make a paste of ginger and green chillies. Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a thali. Boil water in the steamer/boiler.

Pour half of the batter in another vessel. In a small bowl, add one-fourth tspn soda bi-carbonate, half tspn oil and half tspn lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.

Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked.

Sprinkle some finely chopped coriander leaves and serve hot with green chutney.

Tip: You can also put crushed peppercorn or red chilli powder over the dhokla.

Answer 2

INGREDIENTS:

500 gms bengal gram flour (besan)

1 1/2 cup sour yoghurt

1 tsp ginger paste

1 tsp green chilli paste (add more if you like it spicier)

2 tsps sugar

1/2 tsp turmeric powder

1 tsp lime/lemon juice

2 tsps fruit salt/ baking soda

Salt to taste

For tempering: 2 tbsps vegetable/ canola/ sunflower cooking oil

1 tsp black mustard seeds

1 tsp sesame seeds

6-8 curry leaves

2 green chillies slit lengthwise

1/2 cup warm water

For garnish: 1/2 cup finely chopped fresh coriander leaves

PREPARATION:

Sieve the gram flour. Mix it with the yoghurt and keep aside for 2 hours.

Add the ginger and green chilli pastes, turmeric powder, salt to taste, lime juice and sugar and enough warm water to make a batter of pouring cDivide the batter into 3 equal portions.

Prepare the steamer and grease a square/ rectangular pan to steam the dhokla in.

Divide the fruit salt/baking soda into 3 equal portions and add one portion to a portion of the batter. Mix well. Pour this batter into the greased dish and put it into the steamer.

Cook till done - when you touch the surface of the Dhokla your fingers should come away clean.

Repeat with the remaining batter, adding the fruit salt/ baking soda to each batch of batter just before steaming.

Allow the steamed Dhokla to cool slightly and cut into 2" squares.

To temper, heat the oil in a wide, thick-bottomed pan and add the curry leaves, mustard and sesame seeds and green chillies. Fry till the seeds stop sluttering. Pour these into the warm water. Sprinkle this mixture all over the prepared Dhokla. Keep aside for 10 minutes.

Garnish with the chopped coriander and serve with Tamarind Chutney and Mint-Coriander Chutney.

onsistency