I ate my first Dhokla in Delhi. Loved the taste and texture. Regional recipes have their authentic unique taste when prepared in a regional setting. Being a foodie, when I like a dish, I try to find it’s authentic recipe esp in my circle. I like recipes which are passed from generations, recipes which have become part of family etc. I learnt this recipe from a friend.
Microwave can be used which is much faster and convenient than cooker.
- Besan/chickpea flour – two cups
- Sooji/semolina – four tbsp
- Salt – to taste
- Asafoetida – a pinch
- Sugar – two tsp
- Ginger and green chili paste – one tbsp
- Oil – four tbsp
- Eno / fruit salt – two and a half tsp
- Lime juice – two tsp
- Coriander paste – half cup
Ingredients to make tempering
- Oil – two tsp
- Sesame seeds – two tbsp
- Mustard seeds – one and half tsp
- Curry leaves – few
- Coriander leaves – few
- Chopped green chilis – one tbsp
- Water – three tbsp
Grease a baking pan ( one tbsp oil) and keep it aside. In a mixing bowl, add besan, sooji, sugar, salt and asafoetida. Mix well. Now add green chilies and ginger paste, lime juice, oil (three tbsp), coriander paste and water, little by a little. Mix well until all ingredients are incorporated like dosa batter consistency. Finally, add Eno and mix well very fast. Immediately pour into a baking tray, cover it and microwave for 10 to 15 mins (depends upon the power). Insert a toothpick into the dhokla and if it comes out clean then it’s ready, else microwave for a minute or more.
Remove the tray and leave it aside for 5 mins and cut them into pieces.
In a hot pan, add oil, mustard seeds, curry leaves, green chili, sesame seeds, fry until mustard seeds crackle. Now add water and sugar. Boil it. Pour on dhokla. Ready to serve…