Instant Soft & Spongy Dhokla

 

Prep Time10 mins

Cook Time15 mins

Course:Breakfast, Snack

Cuisine:Indian

 

Ingredients

For Dhokla:

• 2 Cups gram flour besan
• 1/4 Cup cornflour
• 1/2 Cup water
• 1 Tsp ginger paste
• 1/2 Tsp citric acid
• 3 Tsp sugar
• 1 Tsp baking soda
• 3 Tsp oil
• Salt to taste

For Tempering & Garnishing:

• 2 Tsp Oil
• 1 Tsp mustard seeds
• 3 Tsp sugar
• Some curry leaves
• 1/2 Cup water
• Some slit green chillies
• A pinch of salt
• Grated fresh coconut and chopped coriander for garnishing – optional

Instructions

Cooking Setup:

• Take a large kadhai or a vessel and add some water to it. Place a ring or a stand over which the mould will be placed. Cover this with a lid, turn on the flame.
• Squeeze a wedge of lemon to the water if you are using an aluminium vessel. This will avoid darkening of the vessel.

To Make the Batter:

• Take a bowl and add 2 cup gram flour (besan), add 3 tsp sugar, 1/2 tsp citric acid, some yellow food color (optional), 1 tsp ginger paste, 1/4 cup cornflour, some salt to taste and 3 tsp vegetable oil. Mix them well.
• Now add 1/2 cup water and make a smooth batter. The batter should not have any lumps in it. Batter should not be very thin or very thick.
• Take a mould and grease it with some oil. You can alternatively use a deep dish or lid to substitute the mould.
• Add 1 tsp baking soda and make sure to constantly stir the batter in one direction using a whisk or a spoon.
• Within a few seconds the batter should fluff up.
• Immediately pour this in the mould and place it in the cooking setup. Cover it and cook this on a high flame for 15 min.
• After cooking for 15 min, switch off the flame and let the dhokla cool to room temperature.

To Make the Syrup:

• Fry 2-4 slit green chilies in 2 tsp oil. Once done, add a little salt over them and keep them aside.
• In the same oil, add 1 tsp mustard seeds, some curry leaves and fry it for few seconds.
• Add 1/2 cup water, 3 tsp sugar and same salt to taste. Let the sugar dissolve and them switch off the flame. Let this cool completely.

To Finish the Dhokla:

• Takeout the dhokla from the mold, cut it in to pieces and pour the syrup from top and sides. Dhokla should absorb all the syrup because of its fluffy texture.
• Garnish the dhokla with some grated coconut, chopped coriander and fried green chilies.
• Serve this with choice of your chutney. Enjoy!