Dhokla Delight


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Dhokla delight is a delicious and traditional way of preparing Gujarati snack dhokla. The besan is mixed with sour curds and the batter is steamed. The steamed gram flour dhokla are cut into small squares and tempered with chillies, mustard seeds, curry leaves and grated coconut.

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Dhokla Delight recipe - How to make Dhokla Delight

Preparation Time:    Cooking Time:    Total Time:    

Ingredients


For the Dhokla
2 cups besan (Bengal gram flour)
salt to taste
ginger-green chilli paste
1/4 cup chopped coriander (dhania)
a pinch of asafoetida (hing)
1 cup thick sour curds (khatta dahi)
2 tbsp oil
1 tsp fruit salt

For the seasoning
mustard seeds ( rai / sarson)
grated coconut
finely chopped coriander (dhania)

For the filling
1 cup grated paneer (cottage cheese)
a few green chillies, finely chopped
1/2 cup grated carrot
1/2 cup chopped cherries or grapes (optional)
1/2 cup coriander (dhania)
1 tsp finely chopped ginger (adrak)
salt to taste
1/4 tsp sugar
1/2 tsp lemon juice
Mix all these ingredients to make the filling.
Method


For the dhokla :

    For the dhokla :
  1. Mix all the ingredients , except the fruit salt.
  2. Make a smooth paste. add water , to make the consistency right.
  3. in the meantime, keep a pressure cooker ready on the stove .
  4. Oil two round pans well and keep them in the cooker.
  5. When the pans are nice and hot, add the fruit salt to the dhokla mixture and give it a good stir.
  6. Immediately pour into the pans and steam them for about 30min.
  7. Test to see if cooked by drawing a wet knife through it. if the knife comes out clean, the dhoklas are done.
  8. Let the dhoklas cool down, remove from pan .
  9. Soften the dhoklas by pouring some sugar water on them.
  10. Arrange one of the dhoklas, on a plate.
  11. Apply liberally the paneer filling.
  12. Top with the second dhokla.
  13. Press slightly, so that the filling is sandwiched well.
  14. Fry the mustard seeds in oil and sprinkle them on the top.sprinkle liberally with the coconut grating, and fresh coriander leaves
  15. Cut into squares and serve with green chutney or khatta metha chutney, or just plain tomato sauce.


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This recipe was contributed by lakme on 02 Jun 2001


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