Dhokla Recipes: How to make soft Dhokla Recipes

As healthy and light as dhokla is, it is equally easy to make. Many people make dhokla recipes in idli maker or steamer. Here we are telling you the best and easiest method of making dhokla recipes in cooker.

Ingredients required

To make a soft and fun dhokla recipes, we will need some essential ingredients. What is the essential material, the following......

Gram flour - 1 cup
Lemon juice - 1 teaspoon
Curd - 2 tbsp
Green chili-ginger paste - 1 tbsp
Eno fruit salt - 1 tsp
Turmeric powder - a pinch
Oil - a small spoon of oil
Water - two cups
Taste - Salt
For tempering
Oil - 1 tbsp
Asafoetida - a pinch
Rye - half a teaspoon
Green chili - 4 chopped
Chopped coriander leaves - 2 tbsp
Water - a water
Sugar - 1 teaspoon sugar
Pressure cooker
Dhokla Stand
Tempering pan

After this, you will have to save some coriander leaves for decorating your Dhokla recipes. Which you will have to put on top of the prepared Dhokla recipes for decoration.

Read Also :- 6 Best Dhokla Recipes Gujarati Recipes

Method of preparation of Dhokla Recipes

1. Sieve gram flour in a vessel. Make a small paste of gram flour not too thin or too thick by adding some water to it, keep in mind that the paste should not have kernels.
2. Add lemon juice, salt and curd and mix well.
3. Cover and keep this mixture for 1-2 hours. So that it swells well.
4. After a while, add green chili ginger paste and beat it again.
5. After this, grease the Dhokla cooking vessel with oil.
6. Put 2-3 cups of water in the cooker and keep it to heat on high heat.
7. Then add eno fruit salt to the thick paste of gram flour and whisk for one minute. You will see that the paste has swollen.
8. Now without any delay, put this mixture in an oil filled pot and keep it in the cooker and close the lid. Take care not to blow the whistle of the cooker.
9. - After cooking in steam for 20-25 minutes on medium flame, open the lid after the pressure of the cooker is over.
10. - With a knife in Dhokla try it. If the knife is clean then the dhokla is cooked and if the paste has wetness, then cook it for 2-3 minutes more.
11. After the time, remove the dhokla from the cooker and leave it for a while.
12. - Then cut the dhokla into small pieces.
13. Now put oil in a tempering pan and heat it.
14. When the oil becomes hot, add asafoetida, mustard seeds, green chillies and curry leaves, and temper it.
15. Put a cup of water and sugar in this tempering and put it to a boil and turn off the heat.
16. Pour the prepared tempering on the dhokla and garnish with coriander leaves and eat.