Ingredients:
- Besan (Gram flour) sifted 2 & ½ Cups
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) ¼ tsp
- Bareek cheeni (Caster sugar) 1 tbs
- Adrak (Ginger) crushed 1 tbs
- Hari mirch (Green chilies) crushed 2
- Lemon juice 2 tbs
- Cooking oil 2 tbs
- Pani (Water) 2 Cups or as required
- Baking soda 1 tsp
Tadka:
- Cooking oil 2 tbs
- Hing powder (Asafeotida powder) ¼ tsp
- Raidana (Mustard seeds) 1 tbs
- Hari mirch (Green chilies) 3-4
- Curry pata (Curry leaves) 15-20
- Pani (Water) 3-4 tbs
- Namak (Salt) ½ tsp or to taste
- Bareek cheeni (Caster sugar) ½ tbs
- Lemon juice 1-2 tbs
Directions:
In bowl,add gram flour,salt,turmeric powder,caster sugar,ginger,green chilies,lemon juice and cooking oil.
Gradually add water and whisk in a single direction for 4-5 minutes.
Cover and let it rest for 1 hour at room temperature.
Add baking soda and mix well.
Grease pan with cooking oil and pour prepared batter then tab on working table for 2-3 times.
In boiling water,place steam rack and prepared batter pan,cover and steam cook on medium flame for 25-30 minutes and keep checking in between by using tooth pick.If the tooth pick comes out clean,the dhokla is ready!
Turn off the flame and let it rest for 5 minutes then remove pan from steam rack.
For Tadka:
In sauce pan,add cooking oil and heat it.
Add asafeotida powder,mustard seeds and mix well.
Add green chilies,curry leaves and mix.
Add water,salt,caster sugar and lemon juice,mix well.
Now invert the dhokla on a plate and remove the pan.
Cut into square pieces and pour tadka evenly on the dhoklas & serve!
Ajza:
- Besan (Gram flour) sifted 2 & ½ Cups
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) ¼ tsp
- Bareek cheeni (Caster sugar) 1 tbs
- Adrak (Ginger) crushed 1 tbs
- Hari mirch (Green chilies) crushed 2
- Lemon juice 2 tbs
- Cooking oil 2 tbs
- Pani (Water) 2 Cups or as required
- Baking soda 1 tsp
Tadka:
- Cooking oil 2 tbs
- Hing powder (Asafeotida powder) ¼ tsp
- Raidana (Mustard seeds) 1 tbs
- Hari mirch (Green chilies) 3-4
- Curry pata (Curry leaves) 15-20
- Pani (Water) 3-4 tbs
- Namak (Salt) ½ tsp or to taste
- Bareek cheeni (Caster sugar) ½ tbs
- Lemon juice 1-2 tbs
Directions:
Bowl mein besan,namak,haldee powder,bareek cheeni,adrak,hari mirch,lemon juice aur cooking oil dal dein.
Thora thora ker ka pani shamil karein aur single direction mein 4-5 minutes kliya whisk ker lein.
Dhak ker 1 hour kliya room temperature per rakh dein.
Baking soda dal ker ache tarhan mix ker lein.
Pan ko cooking oil sa grease karein aur tayyar batter dal ker 2-3 dafa working table per tab ker lein.
Boiling pani mein steam rack rakh ker tayyar batter pan rakh dein aur dhak ker darmiyani halki ancch per 25-30 minutes kliya steam cook ker lein aur bech bech mein tooth pick ki madad sa check kertay rahein.Agar tooth pick saaf aye is ka matlab hai k dhokla tayyar hai!
Chulha bund ker dein aur 5 minutes kliya chor dein aur steam rack sa pan ko nikal lein.
For Tadka:
Sauce pan mein cooking oil dal ker garam karein.
Hing powder aur raidana dal ker ache tarhan mix karein.
Hari mirch aur curry pata dal ker mix ker lein.
Pani,namak,bareek cheeni aur lemon juice dal ker ache tarhan mix ker lein.
Ab dhoklay ko plate mein nikal lein.
Square pieces mein cut ker lein aur dhokla per tadka dal ker serve karein.
