Thursday, December 19, 2013

Dhokla

Dhokla is a stomach filling dish from North India, especially Gujarat. Now a days most of the Indian dishes are very popular and available in any corner of the world I can say. Especially children love to have this Dhokla, even the elders do not fall behind to have this dish. This is a steamed snack and it is prepared with Besan  (chenna dal) flour, curd and very little spice. Dokla is a healthy dish and we can have this  food  for breakfast, snack in the evening or for dinner too.

Besan flour is made of Channa dal and it contain proteins vitamins minerals and it is gluten free. Besan has high nutritive value, good for weight loss and helps to control diabetes.
Medium sized Rava (Samolina) is also added with besan to give a good texture to dokla.
Rava is high in potassium, phosphorus, magnesium, calcium and fibre with some iron, zinc, manganese and copper. It is very low insaturated fat, cholesterol and sodium and contains zero trans fatty acids. It is high in vitamin E and contains a fair amount of the B complex vitamins. (Especially folic acid). Samolina has a low glycemic index which is good news for people wishing to control or reduce their weight and blood sugar and diabetics.
This Dhokla recipe is very easy and can be prepared with little spices and definitely loved by all age group people. I have not added any cooking soda while preparing the dough. Eno salt should be added just before cooking. Remember to use sour curd to get good result.

Things Needed :
Besan flour : 2 cups
Rava (medium size) : 2 Table spoons.
Sour curd : 1 Cup
Salt : to taste
Water : Required
Oil 1 Table spoon.
Mustard seeds : 1 Tea spoon
Sugar : 1 Tea spoon
Curry leaves : 8 to 10
Eno Salt: 1 Table spoon
Green chilly : 1

Method :
1. Take a big bowl and put besan, rava, salt and curd. Mix it nicely. Wash and cut green chilly and curry leaves and keep it aside.



2. Add water if required (idli dough consistency) and mix it nicely and keep it aside for 5 to 6 hours to ferment.

3. Now take the ferment dough, mix it thoroughly.
4. Keep ready the pressure cooker or Idli cooker on the fire. Put 2 to 3 cups of water at the bottom of the cooker and keep a bowl upside down. Keep a plate on the top of the bowl.
5. Apply oil to the dokla container and keep it aside. ( any bowl or plate can be used which is fitting inside the cooker. Pressure cooker container also will do).
6. Now keep the idli cooker or pressure cooker on the fire and heat.
7. Add Eno salt to the ready dough and mix it properly and pour this dough to the oil applied container and keep it in the idli cooker and cover the lid.

8. Steam for 15 to 20 minutes and put off the gas.


9. Now remove the ready dhokla from the container and place it on a plate.

10. Keep a small pan on the fire and heat. Put oil, mustard seeds and let it spurt.
11. Add curry leaves and cut green chilly to the spurt and put off the gas. Put a spoon of sugar to the spurt mixture and add 1 table spoon of water. Mx it well.
12. Put the spurt mustard mixture on the top of the Dhokla and spread it nicely . Cut them in to small pieces.

Serve this Dhokla with your choice of chutney .


Note : You must mix the dough nicely ( You can use an egg beater to smoothen the dough).
You can also use coriander leaves to decorate the Dhokla. Do not use lot of water either to prepare the dough or to the spurt mixture. Good texture dough will result in good, soft Dhokla. No need to add any extra bicorbonate Soda or cooking soda.

Cooking Time 20 minutes.
Preparation time :10 minutes.
Time to ferment : 5 to 6 hours.
Serves : 3 to 4


















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