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October 05, 2013


Here is the easy procedure for a delicious snack/ breakfast.


For Batter:  
 Besan/ Chickpea flour - 250 gms
Curd/Yogurt - 1/2 cup (not very sour)
Lukewarm Water - 1/2 cup
Cooking/Baking Soda - 1/2 tsp

 Seasoning to be mixed in batter Oil - 1 tbsp
Ginger paste- 1tsp
Green Chili paste - 1 tsp
Lemon Juice - 1tsp
Eno - 1 packet (green colour fruit lime) 

 For tempering 
1 tsp- Mustard Seeds
Few red chillies
Few Curry leaves
1 tsp- Grated coconut
Few Coriander leaves
Pinch Hing
1/2 tsp- Ghee 

Cooking Time & Calories:
Preparation Time: 2hrs
Cooking Time: 10 min
Calories: 283 for 4 dhoklas

Step 1:In a bowl add besan and curd. Whisk this well without forming any lumps.
To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency.
Step 2: To this add 1/2 cup water and mix the batter very well. Slowly add more water if needed else, add the soda.
Step 3: Keep it aside to rise for 2 hour.
Step 4: In a pressure cooker, fill the pan with water(I used idli tray for making dhoklas)
Step 5: To the batter mix in the citric acid, oil, salt, ginger paste, green chili paste. Mix well.
Step 6: Put the pan on stove, and let the water come to a boiling stage.
Step 7: Mix the eno to the batter (you will see bubbles)
Step 8: Now put the batter filled idli trays in the cooker. Close the lid and leave it for 10min.
Step 9: After 7 min remove the lid and check if the dhokla is ready or not with a tooth pick. If the tooth pick comes out clean then the dhoklas are ready to serve.Otherwise leave it for few minutes.
Step 10:

Step 1: In a pan add ghee.
Step 2: Add all seasoning ingredients and fry them at low flame.
Step 3: Remove from flame and add little water.


Serve all the dhoklas in a plate and garnish with the  tadka and sprinkle some eno salt and coriander leaves.
You can cut them into your favorite shapes.


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