“BESAN DHOKLA.”
•The taste of eating soft sour-sweet dhokla like cotton with hot-spicy green chilies is wonderful, but after making, some drawbacks are definitely visible and which do not taste good. So let’s see once you make in our style a market like gram flour dhokla that too without curd and eno ingredients that too in 10 minutes.
INGREDIENTS OF DHOKLA
•Besan – 2 cups
•Sugar – 2 tsp
•Salt – 2 tsp
•Refined oil – 2 tbsp
•Mustard seeds – 2 tsp
•Water – 1/2 cup
•Lemon juice – 2 tbsp
•Baking soda – 1/2 tsp
•Curry leaves – 20
•Turmeric – a pinch
•Green coriander – 2 tbsp
•Green chili – 8
•Preparation time: 15 minutes
•Cooking time: 15 minutes
•Total time: 30 minutes
~Method:-
STEP 1: Prepare the batter for Dhokla.
Take a big bowl and add gram flour, salt, baking soda, lemon juice and water in the bowl and mix all the ingredients well. After mixing, keep the bowl covered with a plate, for about 1 to 2 hours, till the paste is well fermented. Take another bowl, grease the bowl well with oil. Put the dhokla paste in an oiled bowl and beat the paste with a spoon till it becomes soft. This will make the dhokla spongy and after bursting keep the bowl separately.
STEP 2: Inflate the dhokla in steam.
Now take a cooker and put it on the gas on low flame. Put some water in the cooker and keep a bowl greased with oil, cover it with a plate for 15 to 20 minutes. Keep checking the water level in the cooker from time to time so that the dhokla does not remain raw from inside. After 15 minutes remove the plate and put the knife inside the dhokla and see if the knife goes inside easily and comes out with bean paste, then dhokla is done, turn off the gas and take out the bowl from the cooker and let it cool. Let it happen After cooling, cut it into square shape and keep it in a plate.
STEP 3: Make the tempering.
Take a pan for tempering and put oil on medium flame and keep it for heating. When the oil is hot enough, then add mustard seeds, curry leaves and long chopped green chilies and cook till they turn brown. After roasting, add little water and let it boil. When the water starts boiling, add sugar, lemon juice and freshly chopped coriander leaves and mix all the ingredients well, turn off the gas. Pour the tempering into the chopped dhoklas. Besan dhokla is ready.
~Nutrition Information:-
•Calories: 137kcal
•Carbohydrates: 14g
•Protein: 3g
•Fat: 7g
•Saturated Fat: 1g
•Polyunsaturated Fat: 2g
•Mono unsaturated Fat: 4g
•Trans Fat: 1g
•Sodium: 157mg
•Potassium: 125mg
•Fiber: 2G
•Sugar: 5 grams
•Vitamin A: 65IU
•Vitamin C: 26mg
•Calcium: 15mg
•Iron: 1mg
~Serving Types:-
•Serve with Jalebi and Fafda.
•Serve with coconut chutney or any spicy chutney.
•Can be served with snacks.
~Change in taste:-
•Eno can be added to make the dhokla more spongy.
•It can also be made with a mixture of semolina and gram flour.
•Mustard seeds, asafoetida and cumin can also be added in the tempering.
~Frequently Asked Question:-
Q. Can we make Khaman Dhokla without Eno?
A. Yes, you can put banking soda in place of eno. Adding eno to the paste makes the dhokla even more spongy.
Q. Why did my dhokla turn orange or red?
A. Because the quantity of turmeric in Dhokla is very high, due to which the color of Dhokla has become red.
Q. Is Dhokla eaten hot or cold?
A. Dhokla is mainly eaten cold. Because its real taste is in eating with cold chutney.
Q. Why is my Khaman Dhokla bitter?
A. Because the amount of baking soda or eno is high in your dhokla, the taste of dhokla has become bitter.
Q. What to serve with this recipe?
A. You can serve this recipe with jalebi and fafda, sweet or sour chutney, coriander chutney or with sambar.
