Jan 22, 2011

Instant Dhokla

Ingredients :-

  • Bengal gram/ besan- 3 cup
  • Water- 2 cup Sugar- 1 tsp
  • Citric acid - 1 tsp
  • salt to taste
  • Baking powder / Eno - 1tsp
  • Oil- 3 tbsp
  • Turmeric powder- 1/4 tsp

For tempering :-
  • Oil- 1tbsp
  • Mustard seeds- 1tsp
  • Cumin seeds – 1 tsp
  • Sesame seeds- 1 tsp
  • Asafetida / hing- a pinch
  • curry leaves

For garnishing :-

  • Chopped coriander
  • grated coconut


  •  In a large bowl, combine besan , 3 tbsp oil, turmeric powder, sugar and salt to taste.
  • Dissolve 1 tsp citric acid in 1 cup water then add this water into the dry ingredients and make a batter of pouring consistency and mix well .
  • Boil other 1 cup of water & add 1 tsp baking soda to boiling water.
  • Combine the soda water mixture gently into the batter; you will see it forms bubbles.Mix well, Pour immediately into the well greased pan or thali.
  •  Pressure cook for 15-20 minutes, just like you do for Idlis without whistle.
  • Once the Dhokla is cooked completely, switch off the stove and leave it for 5 minutes to cool.
  • Take a serving plate, place it on top of the pan and invert the pan. The dhokla should fall as is into the plate.
  •  Meanwhile, prepare the tempering. Heat 1 tbsp oil, and then add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp sesame seed, pinch of asafetida ,curry leaves. Take the tempering off the heat, and pour the tempering mixture over the dhokla. Cut into wedges
  •  Garnish with grated coconut and Coriander and serve warm.

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