INGREDIENTS
Katori Dhokla With Imli Ki Chutney
Servings - 2 - 3
INGREDIENTS
(For Dhokla)
β¨Gram flour - 200 grams
Semolina - 1 tablespoon
Asafoetida - 1/4 teaspoon
Salt - 1 teaspoon
Powdered sugar - 1 tablespoon
Oil - 25 milliliters
Lemon juice - 1 tablespoon
Ginger paste - 1 teaspoon
Green chili - 1 teaspoon
Water - 300 milliliters
Fruit salt - 1 tablespoon
Water - 10 milliliters
(For Tempering)
Oil - 1 tablespoon
Mustard seeds - 1 tablespoon
Curry leaves - 12 - 15
Green chili - 3
Coriander - 2 tablespoons
Powdered sugar - 2 tablespoons
Water - 70 milliliters
(For Imli Ki Chutney)
Oil - 15 milliliters
Mustard seeds - 1 tablespoon
Green chili - 3
Tamarind pulp - 280 grams
Jaggery powder - 80 grams
Cumin powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Black salt - 1/2 teaspoon
PREPARATION
(For Dhokla)
1. In a mixing bowl, add 200 grams gram flour, 1 tablespoon semolina, 1/4 teaspoon asafoetida, 1 teaspoon salt, 1 tablespoon powdered sugar, 25 milliliters oil, 1 tablespoon lemon juice, 1 teaspoon ginger paste, 1 teaspoon green chili, 300 milliliters water and mix it well to make a thick batter.
2. Rest the batter for 10 minutes.
3. Add 1 tablespoon fruit salt, 10 milliliters water and mix it well.
4. Pour the batter into a katori grease with oil.
5. Place it in a steamer.
6. Steam for about 15 - 20 minutes.
7. Open the lid and remove the dhokla from it.
8. Keep aside.
(For Tempering)
1. Heat 1 tablespoon oil in a pan, add 1 tablespoon mustard seeds and stir well.
2. Add 12 - 15 curry leaves, 3 green chili, 2 tablespoons coriander and mix it well.
3. Add 2 tablespoons powdered sugar, 70 milliliters water and mix it well.
4. Bring it to a boil.
5. Remove it from heat and pour the tempering over the dhokla.
(For Imli Ki Chutney)
1. Heat 15 milliliters oil in a pan, add 1 tablespoon mustard seeds, 3 green chili and stir well.
2. Then, add 280 grams tamarind pulp and mix it well.
3. Bring it to a boil.
4. Cook for 3 - 5 minutes on medium heat.
5. Now, add 80 grams jaggery powder and mix it well.
6. Add 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1/2 teaspoon black salt and mix it well.
7. Remove it from heat and allow it to cool.
8. Serve with prepared dhokla.
Hariyali Chana Dhokla
Servings - 2 - 3
INGREDIENTS
Split bengal gram - 250 grams
Water - 700 milliliters
Green chili - 1 teaspoon
Water - 100 milliliters
Fenugreek leaves - 40 grams
Spinach - 80 grams
Asafoetida - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Curd - 40 grams
Salt - 1 teaspoon
Water - 50 milliliters
Fruit salt - 1 teaspoon
Water - 1 teaspoon
Oil - 2 teaspoons
Mustard seeds - 1 teaspoon
Green chili - 1 teaspoon
Asafoetida - 1/4 teaspoon