Dhokla

Ingredients:

1 1/2 cup gram flour (besan)
2 tsp semolina (suji)
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu)
2 green chilly (hari mirch)
8-10 curry leaves (kadi patta)
1 tsp mustard seeds (raai)
1/4 tsp salt (namak)
1 cup water
1 tbsp oil

How to make instant dhokla:

• Mix gram flour, semolina and 1 cup water.
• Grease a container.
• Heat water in a pressure cooker and place sieve (jaali) on it.
• Now add eno powder.
• Immediately pour this mixture in the greased container.
• Place it on jaali and cover the cooker.
• Remove the whistle of the cooker.
• Let it cook at high flame for 15 minutes.
• Then take out the dhoklas out of the container and cut into pieces once it is cooled.
• Heat oil in a pan and crackle mustard seeds. Then put curry leaves.
• Finely chop green chilies.
• Pour this on dhoklas.
• Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it.
• After 5 minutes take out extra water.
• Garnish with finely chopped dhania patti.
• Serve with some chutney.

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Ingredients:

• 1 kg: Potatoes
• 1 cup: Besan
• ½ cup: Sour curd
• ½ tsp: Ginger paste
• ½ tsp: Green chilli paste
• ½ tsp: Turmeric powder
• 1 tsp: Sugar
• 1 tsp: Fruit salt
• 1 tsp: Salt
• 1 tbsp: Oil
• ½ cup: Water
• For Tadka
  
  • ½ tsp: Mustard seeds
  • 4-5 : Curry leaves
  • 2-3 :Green chillies-slit
  • 1 tbsp: Oil

Method

1. Mix besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add water and mix well again.
2. Add fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
3. Place a thin cloth between the lid and the steamer and close tight. Steam for 20 minutes.
4. Remove tin from the steamer and keep aside.
5. Heat oil for the tadka, add mustard seeds, curry leaves and green chillies.
6. Sauté till slightly colored, and add a large cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with coriander and coconut and serve. 

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Cooking Time : 40 min.
Preparation Time : 30 min.

Serves 6 to 8.

Ingredients

3 cups rice 1 cup urad dal 1/2 cup sour curd 2 tablespoons green chilli-ginger paste 3/4 teaspoon soda-bi-carb 1/4 teaspoon asafoetida (hing) 1 tablespoon black pepper, coarsely ground 3 tablespoons oil salt to taste

Method

1. Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixture the next day. 2. Add the sour curds and hot water and make into a thick paste. 3. Allow to ferment for at least 6 to 7 hours. 4. Add the soda bi-carb, oil, asafoetida, green chilli-ginger paste and salt and mix well. 5. Apply a little oil to a metal thali ( flat metal with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinary be about 1/2 teacup for a small thali. 6. Sprinkle a little ground pepper on top. 7. Steam for about 10 minutes. 8. Repeat with the rest of the batter. 9. Cut into pieces and serve with oil and green chutney.

You can make Vegetable Dhoklas by adding finely chopped carrots, french beans and peas to the batter before steaming