Secret Ingredients
- Paste
- 2tbsp Sugar (powdered)
- 2tbsp Oil
- 1cup Water
- ½ cup Curd
- 2tbsp Lemon juice
- 1tsp Green Chilli Paste
- 1tsp Baking Soda or ENO
- A small sheet Butter paper
- Making Stuff
- 3tsp Mustard Seeds (small rai)
- 3tbsp Oil
- Handful (optional) Curry Leaves
- 2cups Water
- 6nos Green chillies
- 3tbsp Sugar
- ¼ cup Lemon juice
- Salt(to taste)
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Directions
- **Preparation**
- The only very first step gets your steamer to ready to get it with pre-heat, fill your steamer with water, cover the lid and bring water to a boil. You can also use Kadai in the alternative, put a ring on the base and cover completely with a lid. Take a tin and grease its all sides with oil and place the butter paper on the bottom of the tin.
- **Batter Making**
- Add Gram flour in a bowl, mix with water, curd, oil, green chili paste, sugar, ginger paste, and sprinkle a salt and turmeric powder altogether and whisk in the same direction for 5 mins to get fine & fluffy batter for khaman Dhokla. With this process you will get a very light and fluffy batter, lastly, add lemon juice and baking soda. If you don’t have the baking soda then you can use the ENO or fruit salt. Again mix them all gently in one direction for 30 to 60 secs.
- **Steaming Process**
- Now pour the batter into the ready mold and put it in the steamer immediately. Cover the steamer and leave for 30 minutes to steam the Dhokla. After completion of 30 minutes of steaming process, leave the dhokla in the steamer for 10 more minutes to set in the normal temperature.
- That meanwhile, you can prepare the flavored water syrup for dhokla. Put the pan on the flame, and drop some oil, add some mustard seeds, once seeds pop then add green chilies, curry leaves into it, and toss it for a while. Then add water, salt, sugar, lemon juice and bring it to a boil.
- **Final Step**
- De-mould the Dhokla from tin with a help of a knife in the deep plate, now pour the flavored water syrup over the Dhokla and leave Dhokla to soak the water & flavors completely. You can plate them and serve after that or refrigerate the Dhokla to cool and then serve on the plate.
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