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Saturday, April 4, 2009


You will need:
1 cup - Besan Flour
1 1/2 tsp - citric acid
1 tsp - Soda Bicarb.
2 tsp - Sugar
1/2 tsp- Salt
1 cup - Water
1 tbsp-curd
1 tbsp- warm oil.

For the tadka and solution:
1 tbsp -Oil
1 tsp - Mustard Seeds
Chopped Cilantro
2 -3 - Green Chilli Cut length wise
1.5 tsp- Lime juice
2 tsp- Sugar
4 tbsp - water.

Mix the besan, water,oil, salt, sugar, citric acid ,curd really well until no lumps remain. Now add the soda bicarb( mix it with 1 tbs of water), mix lightly,and and set aside for 5-10 minutes. Grease a dish for cooking dhokla(I use my steel dibba which is used to keep spices ie.."Masale dani")Meanwhile, heat some water in a pot, put a little stand so that the dibba can rest on it to be steamed. Cover and let steam for 20 minutes on high.
Once the dhoklas are steamed, let them cool down. While the khamans are cooling, prepare the solution and tadka. Chop the green chilli length wise. In a small pan, heat the oil. Add the mustard seeds and green chillis. When they pop, quickly add the sugar and water. Once the oil settles down, add the lime juice and stir.
Make slits while they are still in the dibba. Slowly pour the solution in the slits and on top and let them soak up the solution for a few minutes. Slowly take them out of the dibba. Garnish with Cilantro, and serve.
Enjoy with a hot cup of tea.....


vandana rajesh said...

That looks very tempring indeed.

Rupali Jain said...

Hey Thanks Vandana!!

Kalyan Karmakar said...

I like soft juicy dhoklas....not the dry ones that much though. Thanks for sharing the recipes of these exotic dishes. All the best with your blog

Astha said...

I did tried ur recipe and it turned out to be awesome :)