DHOKLA

        Celebrating my 100 th post with Dhokla. Still now I cannot believe that I reached 100 post within 3 months. Coming to the recipe this is the first time I am tasting & trying it out. It was super soft & spongy.

I used Baking Soda only. You can also use Eno fruit salt which also gives a porous texture. This is not the authentic recipe but it is an instant version. You can also try with Sooji instead of Besan flour.

INGREDIENTS

BESAN FLOUR	1 Cup
CURD	½ Cup
WATER	½ Cup
BAKING SODA	1 Tsp
TURMERIC  POWDER	A Pinch
COCONUT	2 Tbsp
GINGER	A Small Piece
GREEN CHILLY	2
MUSTARD SEEDS	½ Tsp
ASAFOETIDA	A Pinch
LEMON JUICE	1 Tsp
SUGAR	1 Tsp
SALT	To Taste
OIL	1 Tsp

STEP BY STEP PICTURES

Take Besan flour in a wide bowl.

Grind Green chilly,Ginger by adding water. (Use the water from the half cup of water mentioned in the ingredient table)

Mix curd,Turmeric Powder,Salt,Sugar to the Besan flour.

Pour the Grounded Green chilly mixture.

Add Water,Lemon juice & mix well without forming lumps. 

Let it rest for 5 mins.

Grease a bowl with little oil . Now add Baking Soda to the mixture. Pour this mixture into the greased bowl. Stem it in Pressure cooker without adding the valve for 10 mins.

Insert a knife to check whether it is cooked. Allow it to cool down for 5 mins.

Invert it on a plate.

Temper with the Mustard seeds,Asafoetida. Spread it over the Dhokla.

While tempering you can also use finely chopped Green chilly.

Cut it into desired shape. Granish with grated Coconut.

Serve it with Green chutney.

Spongy Dhokla is ready.

NOTES

• Do not add too much of Turmeric powder.
• When you grind the Green chilly use the water from the half cup of water mentioned in the ingredients list.
• If you add more water then it will become goey.
• If water is less you will get hard Dhokla.