DHOKLA RECIPE WITHOUT ENO
Khaman Dhokla recipe,how to make instant dhokla at home,tested & tried recipe,besan ka dhokla recipe,instant dhokla recipe with step by step.
Non Stick Kadhai
Mixing Bowl (1.5 Litre)
Deep Sauce Pan
For dhokla batter:
Salt as required
Red mustard seeds
Salt as per taste
Collect all the required ingredients.
In a mixing bowl add besan, suji, salt, turmeric powder, 1/2 tbsp sugar and mix well.
Add little water at a time to make a thick batter. Mix it well.
Keep the consistency of batter thick and smooth. Overall we have used 1 cup of water in the batter.
Now add 1 tbsp lemon juice and 1 tbsp of cooking oil. Mix everything really well.
Now cover and keep aside the batter for 30 minutes to rest for fermentation.
Grease the mold to be used for steaming the dhokla with some oil or ghee.
Take a vessel for steaming the dhokla with a lid. Add 2 cups of water to it and place stand inside the vessel. Cover and let it simmer on medium flame.
After the batter has fermented, add baking soda and baking powder to the batter.
Mix well. If the batter is too thick, water can be added to bring to a smooth consistency. The batter would froth and become bubbly, so you have to be quick.
Pour this batter over the greased mold and spread evenly.
When you see gentle boil in the water, place the mold with batter over it.
Cover with lid and let it simmer on medium flame until the batter is cooked through. It will take 18-20 minutes.
After 18 minutes, to check, insert a knife or toothpick and it should come out clean. If the toothpick has the batter on it, then you need to steam for some more time.
Dhokla is ready, take out the tray from the vessel. Let it cool down a bit. Allow it to cool down for 30 minutes.
Meanwhile, heat 1 tbsp oil in a small pan and add red mustard seeds cover it and allow them to crackle.
When the seeds are crackling, add 1 cup of water, 1 tbsp lemon juice, 1 tbsp sugar, green chillis, and salt.
Mix well and let it simmer. Tempering is ready.
When the dhokla cools down a bit, with a knife gently slide along the edges to separate it from the plate.
Invert the mold over another plate. Dhokla will slide on the plate.
Slice the dhokla in small to medium size chunks as desired.
Pour this tempering over the dhokla evenly with the help of a spoon.
Garnish with some coriander if you wish.
Serve right away this lip-smacking and spongy instant dhokla with side assortment of green coriander chutney, coconut chutney or sweet chutney and relish eating.
If the dhokla batter is thin or too thick, then dhokla doesn’t puff up and is not spongy.
After adding baking soda and baking powder, don’t whisk it too much else its reaction escapes and dhokla doesn’t become spongy.
Make sure to mix the batter well before you add baking soda and baking powder.
If the batter becomes thin, then add 1 to 2 tbsp more sooji or rava or besan into it.
In the tempering, feel free to add some shredded coconut, and curry leaves. Curry leaves can be added after the mustard seeds.
for recipe video & tips visit =