Hello guys,what’s up? I hope everything is going to well…. Today we are going to Makeing Gujarati recipe Dhokala….!
1.1/2 cups basen
2.1tsp Fine Rava/semolina
3. 3/4 cup curd
5.1/2tsp turmeric powder
6.salt to taste
8.Ginger-Garlic- green chilli paste
9.1 1/2 tsp Eno fruit salt
10.1/2 katori water
11.A pinch salt
12.1/2 tsp powdered sugar / Regular sugar
How to make
Take gram flour in a bowl. Add fine semolina. You can use coarse. Add yogurt and water to the semolina. Mix. It must have a pouring consistency, not too thick or thin. Add turmeric powder, salt, oil and ginger to taste – green chilli paste and mix well Add salt and just 1/2 tsp water. Take a microwave safe baking tray and grease it on all sides. Put the dough in the tray and tap slowly. Microwave the tray in the microwave for 5 minutes.You can change the time depending on the type
You have the microwave and the thickness, the width
You can also steam the dough in a pressure cooker.
After a few minutes, insert a toothpick into the dough. If it comes out pure, it means Dhokla has already come.
Another proof of this is the release of the dhokla side from the tray.
Let it cool completely for about 10 – 15 minutesTake 1/2 katori water.Add a pinch of salt and sugar.Mix well and keep it aside.
Cut dhokala into pieces after it cools down for about 10 mintues.sprinkle the whole 1/2 katori on it. This will keep the dhokala moist for longer time.
Heat up oil a tadka pan.when oil is enough hot,add mustard seeds and let them pop up
Add asafetida and green chilies.
Cover and rest it for about a minute.
Add tadaka on dhokala and serve.Take 1/2 cup water. Add a pinch of salt and sugar. Mix and set aside.
When the flour has cooled for about 10 minutes, cut it into pieces. Sprinkle 1/2 cup on it. This will keep the dough moist for a long time.
Once the oil is hot, put the pan in the pan. When the oil is hot enough, add the mustard and let them pop up
Add asafoetida and green chillies.
Cover and rest for about a minute.Stir in the dough and serve.