I am always little apprehensive to eat food even if it is tastier if loaded with calories.Yes, I am a lazy bum to burn out all those calories.Instead I prefer not to eat it. This is one such food where you dont have to worry about the calories and feel filled too .
I have been trying this recipe for quite sometime now in microwave but I have never got it right until I pressure cook them. A bunch of thanks to srivall and DK for bringing out the recipe.
Here is my the recipe :
- Besan Flour - 1 1/2 cups
- Curd - 1/2 cup
- Water - 1/2 cup
- Baking Soda - 1/2 tsp.
- Ginger - 1 small piece
- Green chilly - 2 nos.
- Oil - 2 tsp.
- Turmeric - 1/2 tsp.
- Salt to taste.
- Sugar - 1 tbsn.
- Citric crystals - 1/4 tsp
- Eno Salt - 1 1/4 tsp
For Tempering :
- Oil - 2 tsp.
- Mustard seeds - 2 tsp.
- Green chillies - 3 nos.
- Curry leaves - few
- coconut grated - 2 tbsn.
- Coriander Leaves - 2 tsp.
- Mix flour,salt, curd,water and baking soda and keep it aside for an hour.
- Now the bater would have risen a bit , add to it ginger and green chilly paste,oil,turmeric powder,salt,sugar,citric crystals and mix thoroughly.
- Grease a thali , I have used 8 inch baking pan and dust eno salt all over the pan.
- Now add Eno salt immediately to the batter, stir it gently with a ladle around 2- 3 times and pout into the greased pan.
- Place it in a pressure cooker and steam it for exactly 9 mins and test check with a tooth pick.If it comes out clean its done.
- Now remove the pan off the stove and pour 3 tbsn water over the pan . let it cool for 2 - 3 mins and invert the pan. dhokla would slid off easily.
- Now tamper the seasonings and put it all over the dhokla.
- Cut it into desired shapes and serve it with Green chutney and tamatind chutney.
- Mix 2 tbsn of oil to the batter will make it more froathy.
- Add Eno salt just before pouring it into the pan.
- Sprinking water on dhokla after it is done will make it very moist.