In this blog post, I will share a simple recipe for making dhokla at home without any polarization or bias. Let's get started:
Ingredients:
- 2 cups gram flour (besan)
- 1 cup water
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tbsp lemon juice
- 1 tsp sugar
- 1 tsp fruit salt (eno)
- Salt to taste
- Oil for greasing
Instructions:
1. In a mixing bowl, add 2 cups of gram flour and gradually add 1 cup of water to it. Mix it well to form a smooth batter.
2. Add 1 tsp of ginger paste, 1 tsp of green chili paste, 1 tbsp of lemon juice, and salt to taste. Mix everything well.
3. Let the batter rest for 30-40 minutes, allowing it to ferment.
4. After 30-40 minutes, add 1 tsp of sugar and mix it well.
5. Add 1 tsp of fruit salt (eno) to the batter and mix it gently. The batter will become frothy.
6. Grease a steaming tray with oil and pour the batter into it. Ensure that the batter is spread evenly.
7. Place the tray in a steamer and steam for 10-12 minutes on medium flame.
8. Once the dhokla is steamed, let it cool down for a few minutes.
9. Cut the dhokla into desired shapes and garnish with coriander leaves and grated coconut.
And there you have it - delicious, fluffy and spongy dhokla is ready to be served. You can also serve it with a variety of chutneys or sauces to enhance its flavor.
In conclusion, food is something that brings people together, regardless of their differences. Dhokla is a dish that is loved by people from all walks of life, and it's a great example of how food can bridge the gap between different cultures and communities. So, let us celebrate our diversity and come together to enjoy the wonderful flavors of dhokla.
Dhokla Kaise Banta Hai Ek Or Alag Method Se -
Sure, here's the continuation of the blog post on how to make dhokla:
Now, let's dive into the recipe for dhokla, a delicious steamed snack that originated in the state of Gujarat, India. Dhokla is a savory cake made from fermented batter made from rice and split chickpeas (chana dal). It is usually served with green chutney and sweet tamarind chutney.
Ingredients:
- 1 cup besan (gram flour)
- 1/2 cup suji (semolina)
- 1/2 cup curd (yogurt)
- 1/2 tsp ginger paste
- 1 green chili, finely chopped
- 1 tsp Eno fruit salt
- Salt to taste
- 1 tsp sugar
- 1 tsp oil for greasing
- 1/2 cup water
- A pinch of hing (asafoetida)
- 1 tsp mustard seeds
- A few curry leaves
- 1/4 cup chopped coriander leaves for garnish
Instructions:
1. In a mixing bowl, add besan, suji, curd, ginger paste, chopped green chili, salt, and sugar. Mix well and add water to make a smooth batter.
2. Set the batter aside to ferment for 30 minutes to an hour.
3. After the batter has fermented, add Eno fruit salt to it and mix well.
4. Grease a dhokla plate or a baking dish with oil and set aside.
5. Pour the batter into the greased plate/dish and tap the plate gently to even out the batter.
6. In a steamer, heat water and place the plate/dish in it. Cover with a lid and steam for about 15-20 minutes or until the dhokla is cooked.
7. Once cooked, remove from heat and let it cool for a few minutes.
8. In a separate pan, heat oil and add hing, mustard seeds, and curry leaves. Once the mustard seeds start crackling, pour the tempering over the dhokla.
9. Cut the dhokla into pieces and serve hot, garnished with chopped coriander leaves.
And there you have it, a delicious and nutritious dhokla that can be enjoyed as a snack or as a part of your meal. Dhokla is not only easy to make, but it's also a great way to explore the flavors of Gujarati cuisine.
In conclusion, food has the power to bring people together and bridge the gap between different cultures and communities. Let us use this recipe as a reminder of the importance of unity and togetherness, and make an effort to connect with each other through the joy of cooking and sharing a meal.
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