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Instant Sponge Dhokla

Instant sponge dhokla 
By: Dhanya Vijay Nair


2 cup besan (gram flour)
Ginger-green chilli paste ( 1 inch ginger and 3 green chilli)
1/4 tsp turmeric
1 tsp lemon juice
1 tbsp Curd
Salt as per taste
Oil for greasing
Eno fruit salt 1 pckt

For tempering

3 tsp Oil
1/2 tsp Mustard seeds (rai)
1/2 tsp cumin seeds(jeera)
Asafoetida a pinch (hing)
Curry leaves (2 twigs)
1 tsp Sugar
2 green chillies slit
Coriander leaves for garnish

1) take besan in a bowl and add water to form smooth batter without lumps. Batter should neither be too thick or too thin for spongy dhokla. Keep it aside for 15 mins
2) meanwhile take a plate and grease the plate with oil in which you wish to make the dhokla
3) heat a kadai. Add 2 cups of water and allow the water to boil. Keep a stand in the kadai which will hold the greased plate of dhokla.( i used a bowl filled with water placed in the center of kadai as a stand)
4) now take the bowl of besan batter, add Ginger-green chilli paste,salt,turmeric,lemon juice and curd.mix well without lumps.
5) in the above batter add eno fruit salt and stir in one direction continuously for 1 min till you see air bubbles. The batter will increase in size. Pour this batter immediately in the greased plate and place the plate over the stand in kadai and cover the kadai so that air doesnt pass through.( after adding eno do not delay, Do the process immediately)
6) keep on mid-high Flame for 15 mins.use a knife to check if dhokla is ready(do not keep on low flame)
7) once dhokla is ready let it cool down for 5 mins. Invert the plate and dhokla is ready.
8) in a kadai heat oil, add rai,jeera,hing,green chili, curry leaves sugar, salt and little water for tempering
9) spread the tempering on dhokla and cut into rectangular or square cubes.
10) allow the tempering to settle for 10 mins, garnish with coriander and yummy sponge dhokla is ready to eat.

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