HOW TO MAKE BESAN KA DHOKLA

BESAN DHOKLA RECIPE – HOW TO MAKE BESAN KA DHOKLA(IN ENGLISH)

HOW TO MAKE BESAN KA DHOKLA

हिंदी में पड़ने के लिय क्लिक करे

Hello friends today we will learn to make Dhokla. This is a Gujarati dish. Gujarati people eat it with a lot of hobbies, because it has no much oil so heart patients can also eat it . It does not take much time to make it. So friends LET’S start making Dhokla.

INGREDIENTS FOR DHOKLA

HOW TO MAKE BESAN KA DHOKLA

To make a mixture

  • Besan – 200 gm (2 cups)
  • Turmericpowder – 1/2 teaspoon
  • Salt – according to taste
  • Green Chili Paste – 1 Tablespoon
  • Ginger Paste – 1 Tablespoon
  • Lemon juice – 2 tablespoons
  • ENO or beaking soda – slightly less than 3/4 teaspoon

For tempting

  • Oil – 1 tablespoon
  • Rye – half a teaspoon
  • Green Chillies – 2 – 3 (cut into 2 pieces of length)
  • Salt – according to taste
  • Sugar – 1 teaspoon
  • Lemon juice – 1 teaspoon
  • Green Coriander – 1 table spoon (finely chopped)

Method for dhokala

  • Filter out the gram flour and take it out in a bowl. While adding a little water, stir the dough by running it with a spoon, the cloves should not remain in the solution, add the powder and salt in the solution.
  • Now cover this mixer for 20-25 minutes, so that the saffron flute is ready.
  • Now, in the pot you want to cook Dhokla, add 3 cups of water to the gas to keep it warm. And the stand or bowl on which we will keep the plate.
  • Now the plate is to put a mixer of Dhokla. Smoothen it on.
  • Now mix the lemon, ginger-pepper paste in the mixer, and then add and run until the air bubble comes in it.
  • Now, when the air bubbles come, immediately put it in the plate and cook it, put the midium flame over the side of the frost or bowl, which we put in the water to keep it warm.
  • Now let it cook for 20 minutes on midium flame. So we prepare for tempting.

The method of tempering –

  • Heat oil in a small curry for tempering and add mustard seeds, then add green chillies and put some water and sugar in this masala. When the sugar dissolves, turn off the gas and squeeze the lemon into it. Now it is ready for Dhokla.
  • Now put the knife in the Dhokal and take a look, if the gram flour does not stick on the chaku, then the dhokla is ready . Take it out in a pot. And make small piecesand serve it.

suggestion

  • If you insert the Eco Salt, you will keep the mixture running with a spoon for a long time, due to the departure of the air bubble, the dhokla will not flourish enough.
  • If after adding these salt, after mixing the mixture after a long time, the Dhokla will not be sufficient enough.
    Even if the gas plume is low, the dhokla will not flourish enough.

Friends, all you make Dhokla and eat, feed and tell your experiences on bookbaak.com. And you can also ask questions related to this Recipe at bookbaak.com. Friends, if you like this recipe then write and share

Post Author: Seema Gupta