HOW TO PREPARE DHOKLA RECIPE...

INGREDIENTS FOR PREPARING DHOKLA:

1 Cup Chana Daal or 200 grms
1/4 heaped cup rice
10 feenugreek seeds(onion seeds)
2 to 2.25 cups of water for soaking
1 green chilli
1 inch ginger
1/2 tea spoon cumin seeds
1/2 tea spoon of turmeric powder
1 pinch asafoiteda(inguva)
3 spoons curd
1 tea spoon salt
2 teaspoons of oil
1 teaspoon lemon juice
1 teaspoon of fruit salt or 1/3 teaspoon of baking soda
2.5 cups of water for streaming

For Tempering Dhokla:

1 teaspoon oil
1/2 teaspoon mustard seeds(avallu)
1 to 2 teaspoons of sesame seeds(nuvvullu)
1 pinch asafoetida(inguva)
7 to 8 curry leaves(karvaepakku)
2 tablespoons of water
2 spoons of sugar

For Garnishing Dhokla:

2 tbsp of chopped coriander leaves
2 tbsp of grated coconut

How To Prepare Dhokla:

Take a bowl with 1 cup of channa  daal and 1/4 cup of headped rice also add 10 fenugreek seeds(onion seeds) mix all with water and then add 2 to 2.5 cups of water cover and soak for 4 to 5 hours.  After 4 to 5 hours drain all the water and add soaked daal, rice, methi seeds, in a grinder jar also add 1 green chili and 1 inch ginger, 1/2 teaspoon cumin seeds  and add some water and grind it to batter over all you can add 3/4 to 1 cup of water while grinding take the batter in a bowl or pan now add 1/4 tbsp of turmeric powder, and 1 pinch of astafodie and tbsp of curd and 1 teaspoon of salt as required mix it very well and let the batter dry for 8 to 9 hours in a hot or warm climate it will take 5 to 6 hours for batter to dry in cool or cold climate it will take more time after drying the batter will have some air bubbles and faint sour aroma before streaming dhokla grease a pan with some oil to the base as well as sides. In a pressure cooker take 2.5 cups water and place a stand in it keep the flame in medium and let the water come to boil now add 1 tbsp of lemon juice to the fermented batter add 2 tbsp of oil and mix the batter well now sprinkle 1/3 tbsp of baking soda all over the batter  the mixing has to be done very well if not some parts of dhokla will not be spongy or porous in the meanwhile the water come to boil pour the batter in the greased pan make it level with spoon sprinkle some red chili powder on the top(optional)

STEAMING DHOKLA:

place the pan on the stand side cooker cover with led and steam dokhla on medium flame for 20 to 25 minutes remove the whistle from the lid. A skewer or toothpick inserted in the dokhla should come out clean if it is sticking steam it for some more time and add some water if required placxe the dhokla pan on a stand and let it become warm or cool to the room temperature then place  a plate on the dhokla pan upside down. and dhokla will gently slide on to the plate. place another plate on the dhokla and again upside down cut the dhokla and keep it a side.

MAKING TEMPERING FOR DHOKLA:

Take a small pan and heat 1 tbsp of oil keep flame at low and add 1/2 teaspoon mustard seeds  let the mustard seeds crackle add 1 to 2 tbsp of sesame seeds and give a stir. Then add 1 pinch of asafoteida and 7 to 8 curry leaves. fry it for few minutes now add 2 tbsp of water then add 2 tbsp of sugar stir it and let the water come to boil then switch off the flame and add this entire tempering all over the dhokla. Lastly add coriander leaves and grated coconut  all over the dhokla

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