Besan 1 cup
Suji 1 tbspn
Curd 1cup
Turmeric 1/4 tspn
Salt acc to taste
Oil 1 tbspn+for greasing
Eno 1.5tbspn
Green chilli(slitted) 3-4
Lemon 3
Sugar 6 tbspn
1 tspn mustard seeds
Curry leaves
Oil 1/2 tspn
Sieve n mix besan & suji with curd, salt and turmeric.
Add lil water if needed to make batter. Add 1 tbspn oil.
Grease the mould.
Boil water in a big pan.
Add eno in batter n mix well. Pour the batter in greased mould/pan.
Place the mould in big pan. Steam for 10-15 mins.
Prick with knife in middle. If baater is still sticky then steam more for 5-10 mins.
When knife comes out clean, then take the mould out of pan n let it cool for 5 mins.
Seperate from the corners and take it out .
Cut into the pieces.
Pour the seasoning.
Leave it for 10 mins before servingso that dhokla can absorb the water.
For seasoning:
Heat oil. Add mustard seeds n curry leaves.
When started to crackle, add grean chillies.
Add 1 glass water and sugar.
Add lil salt. Mix well. Squeeze lemons...
Switch off the flame. Let it get cool before pouring.
Note:
Can add chopped corriander leaves too.
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