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Dhokla

Dhokla

Dhokla is a dish which is a specialty of the state of Gujarat. This nutritious snack from Gujarat in India is popular all over the country. Dhokla is a sweet and sour dish made of gram flour(generally) and spices garnished with tamarind and mint-coriander chutneys. It acts as a great appetizer and can be a good starter of a meal.

In Gujarat, where this dish originates, there are various varieties of Dhokla viz Gujrati, Besan, Khaman , Khatta , Rasia , Cheese Dhokla. Dhokla, though is a typical of Gujrati cuisine, is nowadays available in restaurants and sweat meat shops all over India.

To make Dhokla, you need 500 gms of bengal gram flour (besan), 1 1/2 cup yogurt, 1 tsp each of ginger paste, green chili paste, 3 tsps sugar, 1 tsp turmeric powder, 1 tsp lemon juice, 2 tsp's soda bicarb or baking soda, salt, 2 tbsps of cooking oil, 1 tsp mustard seeds, 1 tsp sesame seeds, some curry leaves, green chillies, water for cooking, 1/2 cup finely chopped coriander leaves

Now mix the gram flour with the yoghurt. Keep the mixture aside for 1 to 2 hours. Add the ginger paste, turmeric powder, green chilies, salt, lime juice and sugar and make a soft batter. Take a steamer and grease the insides of a pan with ghee to steam the dhokla. Add baking soda to the batter. Mix the ingredients well. Pour this batter into the oil smeared pan and put it into the steamer. Cook till the dhokla does not stick to the spoon when dipped in surface of the Dhokla. Let the steamed Dhokla cool and cut into cubes. Now heat the oil in a frying pan and add the kadi patta or curry leaves, sesame seeds, mustard and green chillies. Keep frying the mix till the seeds stop spluttering. Pour these into water and add this mixture over the steamed Dhokla. Keep aside for 10 to 15 minutes. Garnish the dhokla with chopped coriander leaves and serve with tamarind or coriander chutney.


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