Sunday, October 19, 2008


240 ml Bengal gram flour
40 ml Bombay rawa
3 tsp sugar
salt to taste
2 tsp Enos fruit salt

For tempering-
1 tablespoon oil
1 tsp mustard seeds
2 green chillies slit
a few curry leaves

For garnishing-
1 tbsp grated coconut
1 tbsp chopped coriander

Method: Mix the bengal gram flour, rawa, sugar and salt well. Add enough water to make a thick batter- like idli batter. Add Enos fruit salt. Sprinkle water on it and blend in well. Pour batter in a greased thali and steam for 10 to 15 minutes. Remove, cool and cut into squares. DO NOT REMOVE FROM THE PLATE. In a pan, heat oil, add mustard and when it crackles, add chillies, curry leaves and add 30 ml water, a pinch of sugar. Bring it to boil and then pour all over the cooked dhokla. Decorate with coconut and coriander leaves. 

Green Chutney: Roast 120 ml of ground nuts until fragrant. Cool and grind with 2 green chillies, salt, 1 tsp sugar and a handful of coriander leaves. Add 5 to 8 drops of lemon juice and mix well.

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