Ingredients
Besan- 250gms
Curd- 50gms
Green Chillies- 7-8 (slitted from between)
Ginger- ½ tbsp (finely grated)
Turmeric Powder- 1-1½ tbsp
Baking Soda- ½ tbsp
Mustard Seeds- 1tbsp
Curry Leaves- 5-6
Vegetable Oil- ½ -1 cup
Tamarind Paste- 1-2 cups (diluted with water)
Salt- To taste
Procedure
Take 2-3 green chillies and chop them finely.
Pour the besan in a large bowl and add the curd, chopped green chillies, ginger, turmeric powder, baking soda and some salt to it. Mix it well and keep it aside for 5-6 hours for fermentation.
Now take a flat vessel and generously grease its sides. Pour the mixture into it now and wrap it with a cotton cloth.
Take a pressure cooker, fill it one-fourth of the vessel with water and put it on a low flame. Now, place the container filled with the besan mixture into it.
Steam for 15-20 minutes until it becomes spongy and soft. Turn off the pressure cooker and open the cotton wrap of the vessel after it cools down.
You will find a big spongy cake. Cut this into pieces and your dhokla is ready.
For The Serving
Serve the dhoklas in 4-5 plates as desirable.
Take a frying pan over a gas oven and add 4-5tbsp of vegetable oil to it. Now add the mustard seeds and green chillies to the same pan. Bring them down after they start splitting.
Pour this mixture over the dhoklas and serve them with the tamarind chutney.
Make dhokla with the help of this dhokla recipe as it is sure to gratify the taste buds of all.
