I want the recipe of dhokala?

Answer 1

Serves 4

Preperation Time 30 Minutes

Contents
Rice

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:-

1) Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a semi-coarse powder.
2) 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.
3) 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.
4) 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.
5) 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.
6) Sprinkle some finely chopped coriander leaves and serve hot with green chutney.
7) Chef’s Tip: You can also put crushed peppercorn or red chilli powder over the dhokla. It is best enjoyed with ghee if desired.

ENJOY!!

Answer 2

Ingredients
1/2 cup dry green peas
juice of one lime
3/4 cup channa dal
1 tbsp. oil
1/4 cup water
1/2 tbsp. mustard seeds
3 green chillies
pinch of asafetida
1.5 cm ginger
1 tbsp. grated coconut 1 tbsp. salt
3/4 tbsp baking soda
chopped coriander leaves
PREPARATION:
Soak dry peas and channa dal seperately in plenty of water overnight. The next morning, wash both well.

METHOD:
Place peas, dal and water in a food processor or liquefier and blend until smooth. Add chillies, ginger, salt, soda and lime juice and blend until mixed throughly.
Pour the mixture into a greased thali or shallow cake pan, making sure mixture does not come more than three quarters of the way upin the pan.
Place the thali/cake pan in a steamer.
Cover and steam for 20 minutes. Remove from steamer and set aside for 5 minutes.
Insert a skewer to test for doneness. Cut into squares and arrange on a plate. Heat oil in a small saucepan and add mustard seeds.
When seeds start to splutter, add the asafedita. Heat for another 2-3 seconds, pour over the cut dhoklas. Garnish each dhokla with grated cocunut and coriander leaves.

Yield: 16-18 squares.

Answer 3

Ingredients
1/2 cup dry green peas
juice of one lime
3/4 cup channa dal
1 tbsp. oil
1/4 cup water
1/2 tbsp. mustard seeds
3 green chillies
pinch of asafetida
1.5 cm ginger
1 tbsp. grated coconut 1 tbsp. salt
3/4 tbsp baking soda
chopped coriander leaves


PREPARATION:
Soak dry peas and channa dal seperately in plenty of water overnight. The next morning, wash both well.

METHOD:
Place peas, dal and water in a food processor or liquefier and blend until smooth. Add chillies, ginger, salt, soda and lime juice and blend until mixed throughly.
Pour the mixture into a greased thali or shallow cake pan, making sure mixture does not come more than three quarters of the way upin the pan.
Place the thali/cake pan in a steamer.
Cover and steam for 20 minutes. Remove from steamer and set aside for 5 minutes.
Insert a skewer to test for doneness. Cut into squares and arrange on a plate. Heat oil in a small saucepan and add mustard seeds.
When seeds start to splutter, add the asafedita. Heat for another 2-3 seconds, pour over the cut dhoklas. Garnish each dhokla with grated cocunut and coriander leaves.

Yield: 16-18 squares.

Answer 4

here is a Dhokla recipe hope it helps!
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 tsp of soda bi-carbonate (baking soda)
1 tbsp of lemon juice
2 tbsp of oil
2 tbsp of coriander leaves
Method:
Roast the rice and the dal on medium heat for four to five minutes. Allow it to cool and then grind into a semi-coarse powder.
Put the powder in a bowl. Add yoghurt (little sour) and warm water into the bowl. 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.

Answer 5

omg dhokla is soooooo good!

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.

Answer 6

The recipe is to go to a indian store and get them lol

Answer 7

Go here, you have a variety of Dhoklas
http://food.sify.com/review_more.php?&t=Dhoklas&ctid=76&cid=13292948

Answer 8

well go and bludy well get it then

Answer 9

www.sanjeevkapoor.com