Today I post very famous breakfast recipe from Guajarati Cuisine, i.e. “Khatta Dhokla”. Under this recipe we prepare smooth batter with semolina/ sooji with yogurt and fruit salt. For tempering, use curry leaves and green chili, but we did not add water at the time of tempering.
You can cook this recipe in steamer or microwave, but I used pressure cooker for this. For pressure cooker cooking, you have to add 1/2 glass of water in cooker and remove the whistle of lid. Place the aluminium bowl or plate in pressure cooker on the top of any stand and cover with lid. Cook this batter for 15-18 minutes in cooker on medium flame.
For the simple dhokla you can check this DHOKLA.
Preparation time: 10 minutes
Cooking time: 15-20 Minutes
Serving: 3-4 persons
1 Cup Semolina
1/4 Cup Yogurt
1/4 Tsp. Baking soda/ meetha soda
1 Tsp. Fruit salt/ Eno
Salt to taste
2 Tsp. Sugar
2 Tsp. Lemon juice
2 Tbsp. Red chili powder
1 Tsp. Chaat Masala
1 Tbsp. Cooking oil
3 Tsp. Mustard seeds
4-5 Green chili, Slit
7-8 Curry leaves
2 Tbsp. Clarifying butter/ ghee
Combine all ingredients together except fruit salt and baking soda in same bowl. Mix well and add enough water for thick and smooth consistency.
Add baking soda and again mix. Grease the aluminium plate or bowl with little oil. Add fruit salt in this semolina mixture and fold it. Pour this mixture immediately into grease bowl and sprinkle red chili powder and chaat masala on the top of dhokla batter.
Steam it in pressure cooker or steamer for 15-18 minutes on medium flame. Cook for 2-3 minutes more if need. Check the dhokla is cooked or not through fork/knife. If fork come out clean that means dhokla cooked very well. Remove the tin from the steamer and keep aside till cool.
Heat the pan with oil and add mustard seed when they crackle add green chilies and curry leaves and sauté till slightly color change. Now pour this tempering on the top of dhokla and cut into diamond or square shape.
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