What is the recipe of dhokla?

Answer 1

Take 200 gms of besan and add sour curd along with the water. The besan used for dhokla is the Bombay besan and it is a finer version of besan available easily at all grocery stores. Add a pinch of baking powder to it and if you like you could add chopped green chillies, chopped ginger and chopped green coriander for additional flavour. Let this mixture ferment overnight. The next morning it could be put in a tray and steamed like we would do for idlis.After steaming (till a knife inserted comes out clean) Add fried green chillies, grated fresh coconut and chopped coriander on top for garnish. Some Gujarati people also sprinkle the dhokla with sugar dissolved in water to give it a moist and sweet taste.

Answer 2

Dhokla

Ingredients

For Dhokla Mix:

1 cup regular Rice
1 cup Parboiled Rice
1/4 cup Urad dal
1/4 cup Moong dal
1/4 cup Chana dal
1/4 cup Tuvar dal
2 tbsp. Yogurt
1/2" inch Ginger root
7-8 Green Chillies
Salt to taste
1/2 tsp. Turmeric
Water for grinding

For Making Dhokla:

1/2 tsp Sodium Bicarbonate
4-5 tbsp. Olive Oil
4-5 tbsp. Water

For Tadka:

2 tsp. Mustard seeds
1 tbsp. Sesame seeds
1 pinch Asafoetida
3 tbsp. Olive oil

For Garnish:

Freshly grated Coconut
Chopped Coriander

Method:


Wash and soak the rice and all the dal together for 6-8 hours.
Grind the rice and dal mixture in a blender adding water as necessary.
Add in the chillies and ginger while grinding.
Grind to a smooth textured mix. Mix in salt, turmeric and yogurt. Set aside for 10-12 hours.
Heat the oil and water and add the sodium bicarbonate when it starts to boil. Add this mixture immediately to the dhokla mix.
Pour mix into dhokla stand or thalis and steam for 8-10 minutes. Allow to cool for 2-3 minutes.
Cut into 1 inch diamond pieces.
Heat the oil for tadka. Add the mustard seeds. Add the sesame seeds and asafetida when the mustard seeds pop. Pour over dhokla.
Top with coconut and coriander.
Serve with coconut chutney.
Notes:

1. You may use any other dal alongwith the above-mentioned ones but the amount of dal should be half that of the rice.
2. The oil, water and sodium bicarbonate mixture makes the dhokla soft and spongy.
3. If steaming the dhokla in a pressure cooker, make sure you remove the whistle.

Answer 3

DHOKLA BESAN
Gram flour(Kadalapodi) - 250 gm
Buttermilk(Moru) - 4 cups
Fruit salt - 1 tsp
Green chillies - 4 nos
Mustard seeds - ½ tsp
Oil - 2 tbsp
Salt - ½ tsp
Curry leaves - 8-10 nos
Sugar - ½ tsp
Fresh coconut (grated) - 5-6 tbsp
Lemon - ½ a lime
Coriander for decoration
(finely chopped)

1)Mix together gram flour/besan and the buttermilk.

2)Add 2 finely chopped green chillies and cover it and keep it aside for two hours.

3)While preparing add sugar, salt, lemon and fruit salt and mix well.

4)Transfer the mixture to a deep, greased plate.

5)Boil 2 cups of water in a pressure cooker. Place a stand about 2”-3" high in the center of the cooker and keep the plate containing the mixture on the stand so that the plate does not dip in the water. Remove the whistle and put the lid on. Take out the plate after 20 minutes.

6)After it cools down, take out the dhokla from the plate and cut it into desired shapes.

7)Heat oil in a pan or a kadai.

8)Add mustard seeds, curry leaves and 2-3 sliced green chillies.

9)Take 1 cup of water and add sugar.
Add this into the kadai along with the dhoklas and mix well.

10)Take it out in a tray and garnish with chopped coriander leaves and grated coconut.

Answer 4

Khaman Dhokla: Recipe Id: 280
Prefrable Time : Breakfast Serves (approx.) : 4


Ingredients:
Chana dal 2 Cup Oil 5 Tblspn
Ginger green chilli 1 Teaspn Asafoetida 1 Pinch
Mustard seeds 1/4 Teaspn Curry leaves 6 Nos
Grated coconut 4 Tblspn Chopped coriander 3 Tblspn

Preparation:
Soak and grind chana dal coarsely. Beat in same direction till light. Leave to ferment for 6 hours. Add half the oil, salt, asafoetida, ginger chilli paste, soda bi-carb and little water. Spread the mixture on a greased thali and steam. Allow to cool. Heat remaining oil, add mustard seeds, curry leaves and pour over dhokla. Sprinkle with chopped coriander and grated coconut.

Answer 5

Ingredients:
Chana dal 2 Cup Oil 5 Tblspn
Ginger green chilli 1 Teaspn Asafoetida 1 Pinch
Mustard seeds 1/4 Teaspn Curry leaves 6 Nos
Grated coconut 4 Tblspn Chopped coriander 3 Tblspn

Preparation:
Soak and grind chana dal coarsely. Beat in same direction till light. Leave to ferment for 6 hours. Add half the oil, salt, asafoetida, ginger chilli paste, soda bi-carb and little water. Spread the mixture on a greased thali and steam. Allow to cool. Heat remaining oil, add mustard seeds, curry leaves and pour over dhokla. Sprinkle with chopped coriander and grated coconut.

Answer 6

Ingredients
1 cup of rice
¼ cup of black gram skinless (urad dal)
¼ cup of yogurt
1 ½ cup of warm water
Salt to taste
1 one-inch piece ginger
4 green chillies
½ tspn of soda bi-carbonate (baking soda)
1 tblspn of lemon juice
2 tblspns of oil
2 tblspns of coriander leaves

Recipe
Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a semi-coarse powder.

Put the powder in a bowl. Add yogurt which should be a little sour and to this add warm water. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.

Add salt and let it ferment for eight to ten hours. Make a paste of ginger and green chillies. Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a thali. Boil water in the steamer/boiler.

Pour half of the batter in another vessel. In a small bowl, add one-fourth tspn soda bi-carbonate, half tspn oil and half tspn lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.

Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked.

Sprinkle some finely chopped coriander leaves and serve hot with green chutney.

Chef’s Tip: You can also put crushed peppercorn or red chilli powder over the dhokla. It is best enjoyed with ghee if desired.

Answer 7

just get a dhokla mix frm the market
mix it well in water and then boil it for half an hour
after that take it out and fry it
when it is done invite me ! coz i love dhoklas

Answer 8

Ingredients:-

-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 no: Curry leaves
-2-3 no: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.
7) Cut the dhokla into desired sized pieces and pour the tadka over.
8) Garnish with coriander and coconut and serve.

ENJOY!!

Answer 9

besan dhokla recipe

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)


Preparation:
In a bowl add gram flour (besan), Curd and water.
Mix well and make a smooth batter. The batter should be of thick consistency.
Add salt and set aside for 4 hours covered with a lid.
Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
Keep the steamer or cooker ready on gas.
Grease a baking dish (it should fit in the steamer or cooker).
Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
Add this to the batter and mix well.
Pour the batter into the greased pan and steam for 10-12 minutes or till done.
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
Garnish the besan dhokla with coriander and slited green chilies.
Serve with hari chutney.

sooji dhokla

Ingredients:

2 Cups Sooji (Cream of wheat), lightly roasted
2 cups Curds/buttermilk
1 tsp Ginger paste
5 Green chillies, ground to a paste
1/2 tsp Chilli powder
1 tsp Salt or to taste
3/4 cup Water
2 tsp Fruit salt

Method:

Heat pressure cooker with enough water in it. Mix sooji, curds, ginger, chilli paste, salt and water to make a thick batter. Mix in fruit salt and spread batter in a wet thali. Sprinkle chilli powder over it. Steam for about 10 to 12 minutes without weight*. Let cool. Cut into pieces and serve with green coriander chutney or tomato sauce. *Take care to place the thali over a vessel to prevent water in the pressure cooker from getting into the mixture.

Answer 10

This is just a simple one
Just mix pieces of bread with curd.Don't add too much curd.Then it wil look like smashed potatos . Just add enough curd for the bread pieces to absorb.In a tava heat some oil ,add some mustard and curry leaves,when it gets heated up add chopped small onions (add to ur taste).When this gets cooked, add some turmeric powder and salt.Try it......