Dhokla Recipe

The nicest Dhokla recipe you will enjoy.

Dhokla Recipe
Dhokla Recipe Ingredients:
1 cup of rice
1/4 cup of black gram skinless (urad dal)
1/4 cup of yogurt
1 1/2 cup of warm water
Salt to taste
1 one-inch piece ginger
4 green chillies
1/2 tsp of soda bi-carbonate (baking soda)
1 tbsp of lemon juice
2 tbsp of oil
2 tbsp of coriander leaves
Dhokla Recipe Directions:
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 consis
tency.
Add salt and let it ferment for eight to ten hours. Make a paste of ginger and g
reen chillies. Once fermented, mix the ginger, green chilli paste with the batte
r. 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 batt
er 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.
Sandwich Dhokla
Ingredients
1 cup gram flour
1 teaspoon green chillies, chopped
1 cup sour curd
A pinch of asafoetida
1 tablespoon oil
4 green chillies
1/2 teaspoon mustard seeds
A packet of Eno fruit salt
1 spring curry leaves
3 tablespoon water
100 g paneer ( cut into slices and shallow fry in 1 teaspoon oil )
1 cup mint chutney
Salt to taste
2 teaspoon lemon juice
1 teaspoon chopped coriander leaves for garnishing
Method
Combine gram flour, chopped green chillies , sour curd , asafoetida, Eno fruit s
alt and salt to make a batter. Keep aside for half an hour and steam in a pressu
re cooker for 15 minutes. When done, cool and remove from the dish. Cut into sma
ll squares and keep aside.
Heat oil in a kadai and add mustard seeds , green chillies, curry leaves , asafo
etida and 3 tablespoon of water. As the water boils, spread over the dhokla piec
es. Sprinkle lemon juice over it.
Divide dhokla into 2 . On one slice spread green chutney , place fried paneer sl
ice and cover with another dhokla piece. Press a little and garnished with coria
nder leaves.

Sandwich Pakoras
Ingredients
For filling :
4 big potatoes ( boiled )
1 teaspoon cumin seeds
1 onion ( chopped )
1/2 teaspoon pepper
1/2 - inch piece ginger ( chopped )
1 green chilli ( chopped )
1/2 teaspoon chilli powder
Salt to taste
For batter :
8 slices of bread
1 1/2 cups besan
1/2 teaspoon chilli powder
Oil to fry
Water to mix
Salt to taste
Method
For filling :
Mash potatoes ,add onion , salt , pepper , ginger , green chillies and chilli po
wder. Mix well and keep aside.
For batter :
Prepare a batter with the ingredients except oil bread slices.
Trim away the sides of bread slices and cut each slice into 2 piece. Sandwich th
em with the filling.
Dip sandwiches in the batter and deep - fry in oil. Cut each pakoda into 2 and s
erve with hot chutney / tomato sauce.
Bhel Masala
Ingredients
1 cup puffed rice
5 - 6 papris
2 tablespoon peanuts (roasted )
1/2 cup sev
1 potato (boiled, peeled and chopped )
2 green chilies ( chopped )
2 onions ( chopped )
1 tomato ( chopped 0
2 tablespoon mint chutney
1 teaspoon chaat masala
2 tablespoon tamarind chutney
Salt to taste
Coriander leaves for garnishing
Method
Mix all the ingredients well in a bowl and serve immediately . Garnished with co
riander leaves.

Chilli Pakoda
Ingredients
For filling :
6 large green chillies
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala powder
1/2 teaspoon chaat masala
1/2 teaspoon mango powder ( amchur )
1/2 teaspoon coriander powder
Salt to taste
For batter :
1 cup gram flour
1/4 teaspoon red chilli powder
Oil for frying
1/2 teaspoon ajwain
1/4 teaspoon garam masala powder
Water for mixing
Salt to taste

Method
For filling :
Slit green chillies and remove the seeds. Combine all the masalas for filling. S
tuff a little of the mixture into the green chilies and keep aside.
For batter :
Prepare a thick batter using gram flour , red chilli powder , ajwain, salt and e
nough water.
Dip stuffed green chillies into the gram flour batter and deep - fry in oil unti
l they are golden brown. Serve hot with mint chutney / tomato sauce.
Mixed flour dhokla & Rajasthani dal

Mixed flour Dhokla

Serves : 3 / 4
Ingredients
½ cup whole wheat flour ( atta )
½ cup rice flour
½ cup gram flour
1 teaspoon salt
¼ teaspoon soda bicarbonate
1 cup fresh curd
¼ teaspoon turmeric powder
1 teaspoon green chilli paste
1 teaspoon ginger paste
½ teaspoon cumin seed powder
1 teaspoon cooking oil
½ teaspoon mustard seeds
1 spring curry leaves
Method
1, Mix wheat flour, rice flour , gram flour ,curd and salt to make slightly thic
k batter and leave it overnight to ferment.
2, Next morning, add green chilli paste , cumin seed powder and soda bicarb. Whi
sk with a spoon for five minutes.
3, Pour the batter in a greased pan. Steam cook for 10 12 minutes. Allow to cool
and cut into square cubes.
4, For seasoning :
Heat 1 teaspoon oil. Add mustard seeds When they starts splutter , add curry lea
ves. Pour it over to dhokla. Serve hot .

Rajasthani Dal
You need
½ cup urad dal
1 cup rajma ( soak rajma and urad dal for 6-8 hours / overnight )
2 onions,chopped
1 - inch piece ginger
1 teaspoon garlic, ground
2 teaspoon salt (or to taste )
½ teaspoon turmeric powder
½ teaspoon pepper powder
½ teaspoon garam masala powder
8 cups water
½ cup ghee
1 cup tomato, ground
3-4 green chillies , chopped and ground
½ cup cream
3 teaspoon chopped coriander leaves ( reserve 1 teaspoon for garnishing )
Method
1, Add both soaked dals , chopped onion , ginger, garlic, spices and water in a
pressure cooker ( approximately 20 25 minutes ) and cook till the mixture is ten
der.
2, Meanwhile , fry tomato in ghee and then add cooked dal, ground chilli , salt
and coriander leaves . Cover with a lid and simmer till they are well mixed.
3, Add fresh cream and garnish with chopped coriander leaves . Serve hot.
Dhokla and Khandvi ( Gujarati cuisine )

Dhokla
You need
1 cup gram flour
1 cup sour curd
2 teaspoon Eno fruit salt
Salt to taste
Water for mixing
1/2 cup water for final preparation
A pinch of turmeric powder
½ teaspoon ginger paste
½ teaspoon mustard seeds
2 teaspoon refined oil
½ teaspoon extra oil for greasing the pan
4 green chillies , sliced
1 spring curry leaves
2 teaspoon coriander leaves, chopped
1 tablespoon desiccated coconut
2-3 teaspoon lemon juice
Method
1, Mix gram flour , curd , Eno fruit salt , salt , ginger paste and turmeric pow
der.
2, Add a little water to make the batter thicker than that used for making pakod
as.
3, Immediately pour the mixture in a greased pan . Pour a glass of water in the
pressure cooker. Keep the pan in the pressure cooker over a stand. Close the lid
and do not put weight. Steam for 10 minutes or till done.
4, Cool and cut into squares.
5, For seasoning :
Heat oil in a pan. Add mustard seeds. When they start sputter add curry leaves ,
green chillies, lemon juice and half a cup of water. Boil , then add dhokla pie
ces. Stir, keep on low heat till all the water is absorbed.
6, Remove from the heat. Sprinkle with desiccated coconut and chopped coriander
leaves. Serve hot / cool.

Khandvi
Makes: 2 thalis
Ingredients
1 cup ( 100 ml ) curd (dahi )
2 cups ( 200 ml ) water
1 cup ( 100 ml ) gram flour ( besan )
1/4 teaspoon turmeric powder
½ teaspoon ginger paste
½ teaspoon green chilli paste
2 teaspoon oil
4 5 teaspoon grated coconut
1 tablespoon chopped coriander leaves
A pinch asafoetida
¾ teaspoon mustard seeds
1 spring curry leaves

Method
1, Mix curd and water together ( or you can blend in a mixer ) Add gram flour ,
salt , ginger paste , turmeric powder and green chilli paste. Put the mixture in
a heavy- bottomed pan and keep boiling on a very low heat till the mixture star
ts sticking ( just like thick porridge ). Approximate time will be 7 - 10 minute
s.
2, Pour 2 ladle ( or 1/4 cup ) of the mixture on a greased plate evenly ( make v
ery thin layer ) and let it cool.

3, When cool , cut into 2 / 4 pieces. Now roll them carefully . Sprinkle coriander
leaves and coconut.
4, Heat oil in a frying pan. Add mustard seeds. When they start splutter add cur
ry leaves and asfoetida. Pour this seasoning over khandvi. Serve cold.
Tips :
Keep 2 greased thalis ready.
Stir batter ( besan - butter milk ) continuously for 7 - 10 minutes.
You can find a reduction in the quantity and thickness.
Batter should leaves from the sides of the pan and about to stick. Now you can r
emove the pan from the heat and spread 1/4 cup batter on greased thalis ( invert
ed greased thalis).