From the time we moved to Dubai, several years ago, I loved eating Dhokla. I watched with great interest the TV cooking show “Khana Khazana” every Friday by Sanjeev Kapoor. In one of those episodes, I saw him making Dhokla. I tried it and it was a great hit. My Husband loves it, but my daughter doesn’t. I make it regularly now, and 2 weeks back when I had invited a few relatives for Dinner made this again. I made two batches, the spicy version with green chillies, and the plain version with no green chillies for kids. So, here comes the recipe for Dhokla.
- 2 cups Besan
- 2 tsp lemon juice
- 1 tsp sugar
- 1 tsp Baking soda
- 4 green chillies finely chopped
- For garnishing: 2 tsp oil, finely chopped cilantro, 3 tsp cococut, 5-6 curry leaves finely chopped, mustard seeds and pinch of hing
- In a large bowl, mix the besan, green chillies and salt to taste, adding enough water. Mix well so that no lumps are formed.
- Next, grease a pressure cooker pan. When the batter is smooth, add the baking soda. Mix well. It forms bubbles. Pour into the greased pan.
- Pressure cook for 10-15 minutes, just like you do for Idlis.
- In a pan, heat oil. Add all the ingredients except coconut and cilantro.
- Once the Dhokla is cooked completely, switch off the stove and leave it for 10-15 minutes to cool.
- Take a serving plate, place it on top of the pan and invert the pan. The dhokla should fall as is into the plate.
- Now in a glass, add the sugar, lemon juice, 1 or 2 tsp water and mix well. Pour this on the dhokla.
- Finally, sprinkle the seasonings, coconut and cilantro and cut into desired shape.
P.S: Instead of baking soda, you can also use Eno.