Health |
Veg |
Non Veg |
Gallery |
Experts |
WEIGHT LOSS 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Instant Yellow Dhoklas
By : Anita RahejaCategory : Regional cuisine, Gujarati
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Pour 11/2 glasses of water into a large vessel, place a medium sized bowl filled with water in the centre.
- Heat the water in the vessel.
- In the meanwhile, in a large bowl mix the gram flour, citric acid granules, sugar, salt, turmeric powder, green chilli, ginger paste and enough water to make a slightly thick batter.
- Mix well. Grease the thalis (of the dhokla stand) with oil.
- Add cooking soda to the batter, mix well and evenly pour into greased thalis.
- When the water starts boiling, place the dhokla stand on the bowl, in the vessel.
- Steam the dhoklas on a high flame for 10 minutes.
- Cover the vessel with a tight fitting lid.
- After 10 minutes insert a knife to check if the dhoklas are done, if the knife comes out clean the dhoklas are ready.
- Switch off the gas.
- Remove the dhokla stand from the vessel and cool completely.
- Cut into diagonal pieces.
- Heat 2 tbsp oil in a small kadai.
- Add mustard seeds, when they splutter pour this tempering on the dhoklas.
- Garnish with grated coconut and coriander leaves.
- Serve with green peanut chutney.
Ingredients:
250 gms - gram flour
1 & 1/4 tsp - citric acid granules
1 tsp - cooking soda
1 tsp - sugar
5 to 6 tbsp - oil
2 tsp - green chilli & ginger paste
� tsp - turmeric powder
2 tbsp - oil (for greasing the thalis)
salt to taste
250 gms - gram flour
1 & 1/4 tsp - citric acid granules
1 tsp - cooking soda
1 tsp - sugar
5 to 6 tbsp - oil
2 tsp - green chilli & ginger paste
� tsp - turmeric powder
2 tbsp - oil (for greasing the thalis)
salt to taste
To Garnish:
3 to 4 tbsp - grated coconut
finely chopped coriander leaves
For Tempering:
1 � tsp mustard seeds
2 tbsp oil
RECIPES BY ANITA RAHEJA
