• 2 Ways Dhokla
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INGREDIENTS


Tandoori Dhokla

Servings - 2 - 3

INGREDIENTS


Gram flour - 150 grams

Yogurt - 20 grams

Salt - 1/2 teaspoon

Sugar - 1 1/2 tablespoons

Lemon juice - 20 milliliters

Oil - 20 milliliters

Warm water - 100 milliliters

Fruit salt - 1 teaspoon

Water - 20 milliliters

Yogurt - 180 grams

Red chili paste - 1 tablespoon

Black salt - 1/2 teaspoon

Chaat masala - 1/2 teaspoon

Mint - 1 tablespoon

Coriander - 2 tablespoons

Oil - 15 milliliters

Oil - 15 milliliters

Mustard seeds - 1/2 teaspoon

Ginger garlic paste - 1 1/2 teaspoons

Curry leaves - 5 - 6

Oil - for greasing

PREPARATION

1. In a mixing bowl, add 150 grams gram flour, 20 grams yogurt, 1/2 teaspoon salt, 1 1/2 tablespoons sugar, 20 milliliters lemon juice, 20 milliliters oil, 100 milliliters warm water and mix all the ingredients well.

2. Rest the mixture for 30 minutes.

3. Add 1 teaspoon fruit salt, 20 milliliters water and mix it well.

4. Pour the batter into the dish.

5. Place the dish into a steamer and steam for about 15 minutes.

6. Remove it from steamer and keep aside.
7. In a mixing bowl, add 180 grams yogurt, 1 tablespoon red chili paste, 1/2 teaspoon black salt, 1/2 teaspoon chaat masala, 1 tablespoon mint, 2 tablespoons coriander, 15 milliliters oil and mix it well.

8. Take the prepared dhokla and cut it into pieces.

9. Heat 15 milliliters oil in a pan, add 1/2 teaspoon mustard seeds, 1 1/2 teaspoons ginger garlic paste and stir for 1 - 2 minutes.

10. Add 5 - 6 curry leaves and stir again.

11. Pour the tempering over the prepared mixture and mix it well.

12. Dip the dhokla in it and coat it properly.

13. Place it on a pan and cook until it turns golden brown in color from all sides.

14. Serve.

Dhokla Dabeli Sandwich

Servings - 2 - 3

INGREDIENTS

Black cardamom -1 pod

Cinnamon stick - 1 inch

Cloves - 2 pods

Black peppercorns - 1/4 teaspoon

Star anise - 1

Bay leaf - 1

Coriander seeds - 2 tablespoons

Fennel seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Sesame seeds - 1 tablespoon

Grated coconut - 2 tablespoons

Paprika - 2 tablespoons

Black salt - 1 teaspoon

Dry mango powder - 1 teaspoon

Sugar - 1 tablespoon

Oil - 1 teaspoon

Water - 1 litre

Potatoes - 730 grams

Oil - 2 tablespoons

Water - 100 milliliters

Sugar - 1 teaspoon

Tamarind - 90 grams

Salt - 1 teaspoon

Cashews - 1 tablespoon

Pomegranate - 45 grams

Masala peanuts - 45 grams

Onions - 45 grams

Grated coconut - 2 teaspoons

Coriander - 2 tablespoons

Semolina - 200 grams

Yogurt - 120 grams

Salt - 1/2 teaspoon

Water - 180 milliliters

Fruit salt - 1 teaspoon

Water - 2 tablespoons

Garlic chutney - to taste

Onions - to taste

Pomegranate - to taste

Masala peanuts - to taste

Coriander - to taste

Sev - to taste

Oil - 1 tablespoon

Mustard seeds - 1 teaspoon

Curry leaves - 5

Sugar - 1 teaspoon

Water - 40 milliliters

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