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DhoklaDhokla is a popular Gujarati recipe, prepared from steamed bengal gram flour. It is a good treat as it contains protein and fat. This is a spicy version and reduce the quantity of chilies as per your taste. We thank Mrs. N. H. Mehta for a useful tip on this preparation Ingredients you will need : Bengal gram flour (besan) : . . . . 250 grams Curd (dahi) : . . . . . . . . . . . . . . . . 1 cup Green chili paste (hari mirchi) : 1 tea spoon Green chilies (hari mirchi) : . . . . . . . . one Ginger paste (adrak) : . . . . . . 1 tea spoon Turmeric powder (haldi) : . . . 1/2 tea spoon Baking soda : . . . . . . . . . . 3/4 tea spoon Mustard seed (rai) : . . . . . . . 1 tea spoon Sesame seed (til) : . . . . . . 1/2 tea spoon Curry leaves (kadi patta) : . . . . . . 4 to 5 Lemon juice (nimboo) : . . . . 1 tea spoon Sugar (shakkar) : . . . . . . . . 1 tea spoon Oil (tel) : . . . . . . . . . . . . . 2 table spoon Coriander leaves (hara dhania) Grated coconut (narial) Salt (namak) as per your taste Mix bengal gram flour with curd, baking powder and salt. Keep it for one to two hours. Now add ginger and green chili paste, turmeric powder and lemon juice. Add little water, if required, to form a smooth batter. Mix it thoroughly. Pour this batter in a greased tray and steam it a steamer till it is done. Let it cool down and then cut one inch square pieces. Dissolve sugar in 1/4 cup of water. Heat oil in a small top (vagharia) and fry curry leaves, long cut green chili, mustard seed and sesame seed. Add sugar water in it and pour this temper on steamed dhokla. Garnish it with coriander leaves and grated coconut. Serve with green chutney. Also try this recipe - Khandvi Return back to Home Page from Dhokla
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