Sunday, 10 April 2016

RECIPE OF DHOKLA OR SALTED SPONGY CAKE


Ingredients:

FOR DHOKLA MIXTURE:

·       Gram flour: 1 cup
·       Semolina or suji: ¼ cup
·       Lemon juice: 1 piece’s
·       Ginger: ½ inch grated
·       Eno fruit salt: 1 tbsp
·       Sugar: 2 tbsp
·       Salt: ¼ tbsp

FOR TADKA:

·       Green chilli: 2 pieces chopped
·       Green coriander leaves: 2 tbsp chopped
·       Coconut: 2 tbsp grated
·       Mustard seeds: ½ tbsp
·       Curry leaves: 5-6

METHOD:

Take a bowl and add gram flour, semolina and little water at a time. Stir until all lumps get dissolved. The batter should not be too thick or too thin in consistency. Add grated ginger, salt and sugar in the gram flour batter. Also add lemon juice and keep it aside for 20 minutes. Now add 1 tbsp of Eno fruit salt so that the batter becomes puffy. DHOKLA mixture is ready.

Take 7-8 inch diameter microwave safe bowl and grease it with refined oil. Now pour the batter in the bowl. Cover the bowl and place it in microwave. Set temperature to maximum. Keep the bowl inside for 3 minutes and microwave the batter. For checking, insert a knife in the batter. If it sticks to the knife, microwave for 1 more minute. Now give 2 minutes standing time. Insert knife again, it comes out clean. DHOKLA is ready.

METHOD FOR TADKA:

Take some oil in a pan and place it on flame for heating.  Add mustard seeds and curry leaves and sauté for one minute. Now add green chilli, fry for few seconds then add half cup of water and rest of the sugar and cook it till water starts boiling and sugar melts. Turn off the flame.

Run knife all around the DHOKLA for separating it from the bowl. Place a plate of bowl and flip it. Cut it into square pieces. Now pour the TADKA-WATER on DHOKLA pieces by using a spoon. DHOKLA absorbs the water and become spongy. Garnish with coriander leaves and grated coconut.
Now micro-wave DHOKLA is ready. Serve it hot as breakfast or any time as snack.

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Ritu’s Kitchen thanking you for visiting heselerestora.





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