Categories
Steamed food

(115) Besan Dhokla.

Ingredients

  • 2 cups Channa dal grind into fine powder or readymade 2 cups Channa flour commonly known as besan or you can take coarse flour also.
  • 2 cups water.
  • 1 cup curd.
  • 1 tsp. Sugar.
  • ½ tsp. Soda or 1 Eno sachet
  • 1 tsp. Salt.
  • 1 tsp. Ginger paste.
  • 1 tsp. Green chili paste.
  • ½ tsp red chili powder for sprinkling over besan dhokla .

Ingredients for tempering

  • 2 tbsp. Til oil.
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 tsp. Sesame seeds.
  • 1 tbsp. finely chopped coriander leaves for garnishing.
  • 1 tbsp. grated coconut for garnishing.

Method

  1. In big sauce pan take flour and add water little by little and stir continuously. So no lumps will form.
  2. Add curd ,salt and ginger chili paste. Mix thoroughly.
  3. Keep aside for 10 minutes.
  4. Boil water in steamer.
  5. After 10 minutes grease thali and pour dhokla batter upto ¾ height of thali.
  6. Sprinkle red chili powder on batter and steamed for 20 minutes in steamer.
  7. After 20 minutes remove besan dhokla thali and wait for 1 minute to escape steam .
  8. Apply little oil on dhokla and cut it into desire shape.
  9. Heat oil for tempering. Add mustard seeds. After crackling sound add Asaphoitida powder, Curry leaves and pour it on dhokla thali.
  10. Remove dhokla from thali to plate and garnish with coriander leaves and grated coconut.
  11. Serve hot with Green chutney, Garlic chutney and a glass of Chhaas or masala tea or as you desire.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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