Recipe ingredients
- 1 small bowl Besan
- 1 small bowl Water
- 1 teaspoon Salt
- 1/2 tablespoon Lemonjuice
- 1 tablespoon Oil
- 1 tablespoon Eno Fruit Salt
- 1 teaspoon Mustard Seeds
- 2 Sliced Green Chillies
- A few Curry Leaves
- 2 Tablespoon Sugar
- 2 tablespoon Lemon juice
- 1/4 cup Water
- 1 tablespoon Oil
- 2 tablespoon Chopped Corinder
- 1 table spoon Grated Coconut
Recipe method
- Mix togather besan, salt, oil, lemonjuice and water.
- In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down (so that water should not touch the dhokla pan).
- Grease a baking dish (it should fit in the vassle or cooker).
- Now add Eno and mix well and pour this mixture right away in the greased pan.
- Steam it for 20 minutes.
- Prepare the tampring adding rai, greenchillies and curryleaves in hot oil.
- Mix togather water,sugar and lemonjuice and pour into tempring. Boil it.
- Take out dhokla and cut into pieces. Pour the tapering mixture over it.
- Garnish with grated coconut and Coriander.
Other indian recipes:
Instant dhokla recipe
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