I am a person very much contented with recipes in and around Tamilandu and Kerala. I love some Chinese food. Not even Italian is on my preferred list though I like to try and taste different cuisine. Off late my office has some gujju people in and around who keeps missing & praising dhokla!!! and keep cursing our beloved idly, dosa, pongal etc,.

I tasted it once and decided to stick to idly, dosa, paniyaram itself but then upon my friend Roshni's constant pestering I have decided to cook dhokla purely under her guidance just for her to eat (read eat it all day!!)

So here you go roshni, your favorite dhokla.

Ingredients for making Dhokla:
Bengal gram 1 cup
Ginger- 1 inch
Green Chilly- 3
Cumin- 1 tsp
Turmeric- 1 tsp
Sugar- 1 tsp
Salt-2 tsp
Baking Powder- 2 tsp
Water for soaking and grinding bengal gram

To season for Dhokla:
Mustard: 1 tsp
Green chilly-3
Coriander leaves- 2 tbsp
Mustard Oil- 1 tbsp

Method of making the Dhokla:

Soak bengal gram for 2 hours.
Grind bengal gram with 100 ml water to a smooth paste along with sugar, ginger, green chilly, cumin.
Transfer the batter to a bowl.
Add salt, baking powder, turmeric and mix well.
Allow to ferment for 1 hour at room temperature.
Mix gently the batter and steam it up in greased dhokla tray for 20 minutes.
Remove cooked dhokla from tray and cut into squares, season with crackled mustard, green chilly and coriander leaves.
Serve warm.

P.S I prefer paruppu vada made with the same set of ingredients.. South Indian way!!


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