Dhokla Recipe

For batter

Gram flour (Besan)                              1 cup
Samolina (Sooji)                              1/2 cup

Water                                                 1 cup

Sugar                                                 3 tsp

Salt                                                    1 tsp

Eno fruit salt                                       1 ½ tsp

  

For tempering

Oil                                                     2tbsp

Mustard seeds                                   1 ½ tsp

Green chilies chopped                        2

Asafoetida (hing)                                a pinch

Coconut, shredded                             1 tbsp

Coriander leaves, chopped                  1 tbsp

Mix Gram flour, water, salt, sugar well till no lump is left. Immediately before pouring the batter into greased pan, add Eno into batter. Steam for 10 to 15 minutes in electric cooker or any cooker with whistle removed.

For tempering, put oil in heated pan; add to it mustard seeds, green chillies, hing and 4 tbsp of water.

Sprinkle shredded coconut and coriander leaves over cooked dhokla at the end.

Khandvi Recipe

Ingredients

Gram flour Besan        1 cup

Yogurt                         1 cup

Water                          1 cup

Salt                              1tsp

Turmeric                      ¼ tsp

Asafetida                    a pinch

For seasoning

Oil                               4 tsp

Mustard seeds             1 tsp

Green Chilies 2

Grated coconut           ½ cup

                       

Method
Sieve Besan and keep in a bowl. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and one cup of water. Mix the Besan with salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain. Cook this mixture; stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready. Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot. When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add green chilies and mustard seeds. When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.