INSTANT DHOKLA

Easy to follow healthy Indian snack recipe. You can prepare soft and spongy instant dhokla in about 30 minutes and you do not need to prepare batter 8 or 12 hours in advance. The secret of its sponginess lies

in Eno salt. It is very tasty to eat, very less oil is used while preparing it as it cooks in steam. Dhokla is prepared in many ways, like besan dhokla, rawa dhokla, paneer dhokla, jhatpat dhokla. I had made instant besan dhokla . You may use this for your kids tiffin box.

INGREDIENTS:

1 Cup Besan Flour [Gram ]

½ Cup Yougurt [ Curd]

½ Cup water

1 Teaspoon Ginger-Green Chilli Paste

1 Teaspoon Eno

Salt

For Tempering:

1 Teaspoon Mustard Seeds

1 Teaspoon Cumin seeds

1 Teaspoon Sesame Seeds

1 Teaspoon Sugar

5-6 Curry Leaves

 2-3 Dry Red Chillies

Pinch of Asafoetida

Juice of Lemon

3-4 Teaspoon Oil

Garnish:

1-2 tablespoon Grated Coconut

1 Tablespoon Coriander Leaves Chopped

METHOD:

STEP 1– In a big bowl add besan, salt, oil and mix with a spoon.

STEP 2 – Add ginger-green chilli paste, yogurt, water and whisk well.

STEP 3 – Add Eno to the batter. The cosistency should be thick like a dosa batter.

STEP 4 – Heat a pressure cooker with enough water with the ring used at the time of steaming.

STEP 5 – Grease the mould with oil and transfer the prepared batter to the mould until it is 2/3 full. Remember, the dhokla will need space to puff up.

STEP 6 – Steam in a pressure cooker with the lid covered without whistle / weight for about 30 minutes on medium heat.

STEP 7 – After 30 minutes, turn off heat and let it cool in the cooker for 5 minutes. Just check with a knife, if the knife comes out clean means your dhokla is ready.

STEP 8 – Take it out and keep aside.

Seasoning:

STEP 1 – Heat oil in a small tempering pan, let crackle the mustard –cumin seeds.

STEP 2 – Add curry leaves, sesame seeds, dry red chillies , asafoetida and turn off the heat.

STEP 3 – Add this tempering over the ready dhokla and garnish with chopped coriander and grated coconut.

STEP 4 – Cut it in desired sized pieces and serve.

                     Serve your ready dhokla with tangy tamrind chutney, mint chutney or your favourite chutney.

NOTE:I used the round cake mould for making this dhokla.