Cooking time 20 minutes approx. serves 4-6.

Ingredients:

Besan                              -       2 cups

Ginger                              -       2 cm

Green chillies                   -       2

Citric acid                        -       ¾ tsp

Salt                                  -       1 tsp

Sugar                               -       1 tsp

Turmeric powder              -       ½ tsp

Soda                                -       ¾ tsp

Green chillies                   -       2 nos

Seasoning:

 

Oil                                    -       3 tbsp

Mustard cumin &

Gingerly seeds                 -       1 tsp

Curry leaves                    -       few

Hot water                         -       2 tbsp

Method:

Grind green and green chillies together. Combine with rest of the ingredients for batter except the soda. Add ¾ cup of water and mix till smooth. Pour 2 cups of water in the cooking pan and press the switch to cooking. Place a greased 2-dish pan in position and cover with the lid. When the water in the pan begins to boil, combine soda with ¼ cup of boiling hot water and add to the batter. Mix quickly and pour Into the 2-dish pan and replace the lid. Steam for 15 minutes. Switch off the cooker and remove the 2-dish pan. Cool slightly and turnout the dhokla on a plate. For seasoning, place the hot water in a small bowl. Heat oil in a small pan and season with mustard, cumin, gingerly seeds and curry leaves. Pour the seasoning into the hot water. (Do not pour water in the seasoning) pour the prepared seasoning mixture over the dhokla. Cut into pieces and garnish with chopped coriander leaves and grated coconut.

 

Instructions:
For 2.7L Model:

Use ½ the quantity of the ingredients mentioned above. Serves 2-3.

Note:

Dhokla can be prepared when making any rice dish or soup or steaming a pudding (except caramel custard or Indian cheese cake) in the cooking pan.  

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