How do i make dhokla at home?

Question

How do i make dhokla at home?

Answer 1

See recipe at link below

Answer 2

Just buy instant dhokla packet and see the instruction.

It's as easy as 1,2,3.

Do not forget to send me for try.

Answer 3

Makai Ka Dhokla

Delicious sweet corn and maize flour dhoklas made within minutes.

Serves: 4

Ingredients:

    * Maize flour (makai ka atta)-    1 cup

    * Sour curds-    1/2 cup

    * Sweet corn kernels-    1/2 cup

    * Ginger- green chilli paste-    2 tsp

    * Asafoetida (hing)-    1/4 tsp

    * Sugar-    2 tsp

    * Lemon juice-    1 tsp

    * Eno's fruit salt-    1 tsp

    * Oil-    2 tsp

    * Salt to taste

For garnish:

    * Chopped coriander-    1 tbsp

For the tempering

    * Mustard seeds (rai)-    1 tsp

    * Sesame seeds (til)-    1 tsp

    * A pinch asafoetida (hing)

    * Oil-    1 tbsp

    * Oil for greasing

Method of Preparation:

Combine the maize flour and sour curds with  1/2  cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes. Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well. Add the fruit salt, mix gently and pour the batter into a greased 6 inch diameter thali. Steam for 15 to 20 minutes. If using a pressure cooker, steam without putting the weights. Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla. Garnish with the chopped coriander. Cut into pieces and serve hot.

Answer 4

visit the cook queens website...www.tarladalal.com

Answer 5

put toilet on it

Answer 6

Dhokla (Khaman)

1 cup -- ¥

1 gram flour

1 cup water

1 1/2 teaspoons sugar

1/2 teaspoon citric acid

1 teaspoon soda bicarb

2 green chillies

1 1/2 inch pie ginger grated

2 drops yellow colouring -- (2 to 3)

salt to taste

***FOR SEASONING***

1/2 cup coconut grated

1/4 cup coriander chopped

1/2 teaspoon mustard seeds

1 tablespoon oil.

Warm the water. Take flour in a large bowl. Place sugar and citric acid

in a cup. Place soda bicarb in another cup. Pour a little of the water

over each. Pour remaining water in gram flour, add chilli and ginger.

Mix well with palm till smooth.

Place the pressure cooker on gas with 1 litre water and stand.

Grease a round cooker or cake tin and place in the cooker. Allow to heat.

Add sugar solution and colour to better. Mix well till light and fluffy.

Add soda solution and mix well. Pour into prepared tin before the foam

goes down. Do not touch spoon now. Cover tin with a perforated lid and

close cooker.

Cook without whistle for 13-14 minutes. Remove tin and allow it to cool.

Cut in cubes and remove with spatula. Heat oil in a small pan. Add

mustard seed, allow to splutter. Pour over dhokla cubes. Sprinkle

coconuts and coriander. Transfer to serving dish. Serve hot or cold with

green chutney.

Serves: 4

Making times: 30 minutes

Shelf life: 2 days (refrigerated).