As promised, I am posting the second dish that was prepared at the cookery demo. We were all served a sample piece of this dhokla with a little green chutney. It tasted superb. It was moist, soft and fluffy.
I have tried different ways of preparing this popular dish of the Gujarati community. We were told that this is a traditional recipe handed down from great-grandmas of their generation.
I have observed, that in this recipe (unlike other recipes) one needs to beat the mixture after each addition of ingredient – just like as we do in cakes. This time however I did exactly the way it was demonstrated – I used the (wooden) spoon to beat the mixture. Next time I would like to use the electric beater and see whether there is a difference in the texture.
Anyway, the end result was too good – just the way I had tasted it at the demo.
|Besan /Gram flour||1 cup|
|Citric Acid||1/2 tsp|
|Cooking soda / Eno||1/2 tsp|
|Grated fresh coconut||1 tbsp|
|Coriander leaves (chopped)||1 tbsp|
|Mustard seeds||2 tsps|
|Green chillies (chopped)||4|
- Wash and chop green chilies and corriander leaves and keep aside.
- Grate fresh coconut and keep aside.
- Heat steamer ( or pressure cooker without the whistle) with water. Place a greased container or a greased plate in it.
- In the meantime, take a bowl and mix besan and water to a thick and smooth batter.
- To this, add salt and mix. Add citric acid and mix. Add soda/eno and mix again. Finally add oil beat fast to make the batter fluffy.
- Pour the batter into the steamed container /plate and steam it for about 15 minutes or till done (a toothpick when pierced, should come out clean).
- Remove and allow it to cool.
- When cooled, cut it into squares but do not remove the pieces from the plate.For tempering:
- Heat a pan. Add oil, mustard seeds and asafoetida /hing. When mustard seeds starts spluttering, add chopped green chilies. After a minute or two, lower the flame and gently add water and sugar.
- Let it boil. Switch off the gas and pour the entire contents on the cut dhokla pieces.
- Decorate with chopped coriander leaves and grated coconut before serving.
|Ingredients- gram flour, water, oil, salt, eno & citric acid|
|Chopped green chilies, coriander leaves & grated fresh coconut|
|Mixture of gram flour and water|
|Mixture becomes fluffy after the addition of eno/soda|
|Dhokla mixture steamed and kept to cool|
|Tempering under process|
|Contents of tempering poured over the steamed and cut dhoklas|
|Garnished with chopped coriander leaves & grated coconut|
Preparation time : 15 mins
Cooking time : 15 mins
Serves : 4-5
- After each addition of salt, citric acid, soda and oil, mix/beat vigrously to get the fluffy texture.
- Do not fill the greased container/plate upto the brim – leave some space for it to rise.
- I used an 8 inch diameter greased steel plate for steaming the dhoklas.
- Green chutney that goes well with dhoklas is prepared by grinding to a paste - corriander leaves, mint leaves (smaller bunch) and curry leaves (a few sprigs) along with green chilies, cummin seeds (jeera), salt, a little water and lime juice.