Besan Dhokla Recipe

Besan Dhokla Recipe

Ingredients For Batter

1 cup gram flour

1 tablespoon lemon juice

1 teaspoon End fruit salt

1 teaspoon crushed green chilli - ginger

3/4 cup water

1/4 cup curd (yogurt)

1 teaspoon oil (for gresaing)

1/2 teaspoon salt, or to taste

For Tempering

2 tablespoons oil

10-15 curry leaves

1/2 teaspoon musterd seeds

1 tablespoon sugar

4 green chillies, silt lengthwise

2 tablespoon chopped coriander leaves

1 pinch Asofotida (hing)

1/3 cup water

Method

1. Take gram flour, lemon juice, green chiili ginger paste, curd, 3/4 cup water, and salt.
2. Mix them properly into smooth batter. Keep aside.
3. Now take 2-3 cups water in steamer at bottom and heat it over medium flame.
4. Grease 2 small thalis (4-5 inch diameter) using 1 teaspoon oil.
5.  Now take batter and add End in batter and stir in one direction for approx 1 minute. Than its size would increase to almost double.
6. Now pour batter immediately into each greased thalis and fill it upto1/2 inch thickness. 
7. Place thalis in steamer and steam for 10-12 minutes over medium flame.
8. After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
9. Takeout plates from steamer and let them cool for few minutes.
10. Cut fluffy dhokla into small squares using knife

                   Directions for Tempering

1. Heat 2 tablespoons oil in a small pan or tempering pan. 
2. Add mustard seeds and asafoetida. When seeds begin to crackle, curry leaves and green chillies, saute them for few seconds.
3. Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. 
4. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.

Garnish with chopped coriander leaves and serve with green coriander chutney.