Besan Dhokla is a very popular Gujarati savory steamed snack prepared from gram flour/chickpea flour. Dhokla is very soft & spongy and can be made instantly. You can serve it with any chutney of your choice. Dhokla can be eaten for breakfast, as a main course, side dish or snack. It will prove to be a great snack if you have guests coming in at short notice.
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- Besan - 1 cup
- Curd - 1/2 cup
- Water - 1/2 cup
- Green chili - 2
- Ginger - 1 inch piece
- Sugar - 1 Tsp
- Lemon juice - 1 Tsp
- Eno fruit salt - 1 Tsp
- Salt - 1 Tsp
- Turmeric - 1 small pinch
- Coriander leaves - 2 Tbsp
- Coconut (Grated) - 2 Tbsp
- Oil - 1 Tbsp
- Mustard seeds - 1 Tsp
- Asafoetida - 1/8 Tsp
- Curry leaves - 6-8 leaves
- Green chilies - 2
- Grind ginger and green chilies with little water. Take besan in a bowl, add the ground ginger green chili, water, curd , lemon juice, turmeric, sugar and salt to it.
- Mix well and keep aside. Take a wide flat bottomed vessel, grease it generously with oil. Mix the eno fruit salt to the besan mixture, at the time you are going to steam. Make sure to mix it well. Pour the batter in the vessel.Steam this mixture for 10-12 minutes. Insert a knife to check if its done. It should come out clean. Keep it for 5 minutes to cool down and then transfer it to a plate. Cut into desired shape.
- Heat oil in a pan. Add mustard seeds, let it crackle. Add asafoetida, curry leaves and green chilies. Let it cook for 30 seconds.
- Pour the tempering over the dhokla pieces, spread it evenly and garnish with coriander leaves & grated coconut.
- Serve it with any chutney of your choice.
- Don't use excess water. If you use excess water than mentioned then it will turn out gooey
- Make sure to use ginger and asafoetida generously for nice aroma. You can even add asafoetida raw, in the batter. A pinch will be enough.
- If you don't have eno fruit salt, you can replace it with 1/2 tsp cooking soda.
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