Friday, 31 January 2014

PAALAK DHOKLA

http://paakvidhi.blogspot.in/2014/01/ingredients-1-cup-besan-gram-flour-1.html

Ingredients:
1 cup besan (gram flour)
1 cup sooji (semolina)
1/2 cup spinach pure
1/2 cup water
1/2 inch ginger and 1 green chili,2 tbsp coriander leaves ground to paste
1 tbsp lemon juice
1 tsp powdered sugar
1/4 tsp turmeric powder
1 tbsp oil
1tsp meetha soda or eno
salt to taste

For tempering:
1 tsp mustard seeds (rai)
a pinch of asafoetida powder
1 tbsp oil
8-10 curry leaves
2-3 green chilies 

Method:

  1. Mix all the ingredients of dhokla except for the meeta soda or eno.
  2. The batter has to be slightly thicker than the idli batter.
  3. Keep aside for 15-20 minutes.
  4. Meanwhile add 3-4 cups water in the steamer and heat it.
  5. Grease a pan or idli mold with oil.
  6. Add the eno or meetha soda and mix it with a light hand.
  7. Quickly pour the batter in the prepared pan or idi mould.
  8. Keep the mould in the steamer.
  9. Cover the steamer and steam for approx 15-20 minutes.
  10. Check with a knife ,if the knife comes out clean, then the dhokla is ready.
  11. Remove the dhokla and allow to cool for 5-6 minutes.
  12. De-mould the dhokla carefully in a serving plate and then temper it.
  13. Heat oil in a small pan.
  14. First add the mustard seeds then hing,curry leaves and then green chilies and stir a while and pour the tempering on the idli shaped dhoklas and mix well.
  15. If you are using a pan  mould then pour the tempering on cooked dhokla after or before de-moulding it and then cut it into pieces.  
  16. Serve hot with chuttney or sauce. 
Notes: 



  1. If idlis are big in size then cut them into 2 or 4 pieces and then add tempering.
  2. I have placed a slce of soya cheese in between two pieces of dhokla and placed one cheese slice on the top.

Share This!



No comments:

Post a comment

Related Posts Plugin for WordPress, Blogger...