Wednesday, 19 March 2014


Ingredients :-
Suji (Rawa / Semolina) - 1 cup
Besan (Gram Flour) - 2 tsp (optional)
Hung Curd - 1/2 cup
Fruit Salt (Eno) - 1 tsp
Cooking Oil - 2-3 tsp
Water - as required
Salt to taste

Masala to be added :-
Ginger-Garlic paste - 1 tsp
Roasted Cumin Powder - 1 tsp
Red Chilly powder - 1 tsp
Black Pepper powder - 1/2 tsp
Mint-Coriander-Green chilly Paste - 3-4 tsp
You can also add grated carrot, chopped capsicum, sweet corn, green peas as your choice.

For Tempering :-
Oil - 2 tsp
Dry Red Chillies - 2 nos. chopped
Mustard seeds - 1 tsp
Few Curry Leaves 
A Pinch of Hing (Asafoetida) 
Lemon Juice - 2 tsp
Sugar - 2 tsp
Water - 3-4 tsp

Method :-
Mix all the ingredients Suji, Besan, Hung Curd, Water, Eno Salt, Cooking Oil and salt together in a bowl and keep the batter aside for 10 minutes.

Add the above masala ingredients to the batter and mix well.

Grease the heart shape mould or as your choice tray with little oil and pour the batter to it. Add water to the steamer and cover it. When it start to boil, put the mould to the steamer and cover tightly. Cook on medium-high flame about 15-20 minutes or till done. Check your Dhokla by inserting a clean knife or tooth-pick to it. Take out the dhokla and let it cool and cut into your desired shape.

For Tadka, heat oil in a tadka pan. Add dry red chilly, mustard seeds, curry leaves and hing. Let it splutter for few minutes. Add water to the tadka very crefully, add sugar and let it boil till sugar dissolve in water. Add lemon juice and switch off the flame. Pour the tadka evenly over the Dhokla and Serve with any chutney, curd by garnishing with chopped coriander leaves.

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