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We hope you got insight from reading it, now let’s go back to besan ka dhokla recipe. To cook besan ka dhokla you only need 13 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to prepare Besan ka dhokla:
- Provide 1 cup besan
- You need Salt
- Get 1/2 cup curd
- Prepare 1/2 tbsp eno
- Prepare For tadka
- Use 1 tbsp oil
- Use 1/2 mustard seed
- Provide 10-12 curry leaves
- Use 4 green chilli
- Provide 1 tbsp sugar
- Get 1 lemon juice
- Use 1/2 cup water
- Take 1/4 tbsp asafoetida
Instructions to make Besan ka dhokla:
- Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it. Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.
- Take gram flour, curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps
- Add fruit salt in batter and stir in one direction for approx. 1 minute. You will notice it's size would increase to almost double.
- Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
- Place plates in steamer and steam for 10-12 minutes over medium flame.
- After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
- Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.
- Heat 1 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add curry leaves and green chillies, saute them for few seconds
- Add 1/3 cup water, lemon juice and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering
- Garnish with chopped coriander leaves and grated coconut and serve with green chutney
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