Gram flour - 1 cup. (Yellow split peas or chick peas flour).
Cream of wheat - 1 1/2 tbsp.
Juice from one lemon.
Sugar - 2 tsp.
Ginger paste - 1 tsp.
Green chilies - 2, seeded and chopped.
1/4 tsp salt.
Baking soda - 1 tsp. (Sodium Bicarbonate).
Eno fruit salt can be substituted.
METHOD:
Mix all the ingredients except baking soda with enough water. Add baking soda and mix well. Pour the mixture in to the greased dhokla pan or cake pan. Place the pan in a steamer and steam for 20 minutes. Remove and allow it to cool.
To temper:
2 tbsp Olive oil or sesame seed oil.
1 tsp mustard seeds.
1 sprig curry leaves.
2 red chilies.
Heat oil and add mustard seeds, when it crackles, add the red chilies and curry leaves. Fry for few seconds and pour over the prepared dhokla and serve.
Serve with green chutney or coconut chutney.
"ENJOY COOKING AND EATING"
METHOD:
Mix all the ingredients except baking soda with enough water. Add baking soda and mix well. Pour the mixture in to the greased dhokla pan or cake pan. Place the pan in a steamer and steam for 20 minutes. Remove and allow it to cool.
To temper:
2 tbsp Olive oil or sesame seed oil.
1 tsp mustard seeds.
1 sprig curry leaves.
2 red chilies.
Heat oil and add mustard seeds, when it crackles, add the red chilies and curry leaves. Fry for few seconds and pour over the prepared dhokla and serve.
Serve with green chutney or coconut chutney.
"ENJOY COOKING AND EATING"
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