Dhokla With Green Chutney
Ingredients
For Dhokla:
Gram Flour / Besan / Kadalai Mavu - 1.5 cup
Sooji / Rava / Semolina - 1.5 tblspn
Curd - 1 cup
Water - 1/4 to 1/2 cup
Salt to taste
Sugar - 1 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Lemon Juice - 1 tblspn
Eno Fruit Salt - 1 1/2 tsp
For Grinding:
Ginger - 1 tblspn
Green Chilli - 3
Water - 2 tblspn
For Tempering:
Oil - 3 tblspn
Mustard Seeds / Kaduku - 1 tsp
Green Chilli - 1 finely chopped
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Water - 4 tblspn
For Topping:
Coriander Leaves / Cilantro - 3 tblspn finely chopped
Coconut - 3 tblspn Grated
For Green Chutney:
Coriander leaves / Cilantro - 1 cup
Mint Leaves - 1 cup
Green Chilli - 2 to 3
Sugar - 1 tsp
Salt to taste
Lemon Juice - 1 tblspn
Water - as needed to blend
Method:
Take green chilli and ginger in a mixer. Add 2 tblspn of water and puree them to a smooth paste. Set aside till use.
Now take a steaming high sided plate and grease it well with oil. Set aside till use.
Now pour water in idli stand or a kadai. Bring it to boil. This is where you are going to steam your dhokla.
Take curd and water in a large mixing bowl. Add in salt, sugar and turmeric powder. Mix them together.
Now add in gram flour, sooji and make into a smooth batter. Leave it to sit for 10 mins.
After 10 mins, add in pureed ginger and chillies, lemon juice and mix them well.
Now just before you steam, add in the eno fruit salt and mix, mix, and mix.
Pour it immediately in the grease tray and pop into the steamer.
Steam it for 15 to 20 mins or till a tooth pick inserted comes out clean.
When the dhokla is steaming, make the green chutney. Take all ingredients in a blender and make into a smooth paste. Your green chutney is done. Set aside till serving.
Now After 20 mins remove the dhokla from the steamer and set aside. Now make the tempering, heat oil in a tadka pan, add in mustard, green chilli, asafoetida and let them sizzle for a min. Take it off the stove and Pour in water and mix them well.
Now drizzle this all over the dhokla, top it with coriander leaves and coconut.
Slice and Serve with green chutney.
Ingredients
For Dhokla:
Gram Flour / Besan / Kadalai Mavu - 1.5 cup
Sooji / Rava / Semolina - 1.5 tblspn
Curd - 1 cup
Water - 1/4 to 1/2 cup
Salt to taste
Sugar - 1 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Lemon Juice - 1 tblspn
Eno Fruit Salt - 1 1/2 tsp
For Grinding:
Ginger - 1 tblspn
Green Chilli - 3
Water - 2 tblspn
For Tempering:
Oil - 3 tblspn
Mustard Seeds / Kaduku - 1 tsp
Green Chilli - 1 finely chopped
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Water - 4 tblspn
For Topping:
Coriander Leaves / Cilantro - 3 tblspn finely chopped
Coconut - 3 tblspn Grated
For Green Chutney:
Coriander leaves / Cilantro - 1 cup
Mint Leaves - 1 cup
Green Chilli - 2 to 3
Sugar - 1 tsp
Salt to taste
Lemon Juice - 1 tblspn
Water - as needed to blend
Method:
Take green chilli and ginger in a mixer. Add 2 tblspn of water and puree them to a smooth paste. Set aside till use.
Now take a steaming high sided plate and grease it well with oil. Set aside till use.
Now pour water in idli stand or a kadai. Bring it to boil. This is where you are going to steam your dhokla.
Take curd and water in a large mixing bowl. Add in salt, sugar and turmeric powder. Mix them together.
Now add in gram flour, sooji and make into a smooth batter. Leave it to sit for 10 mins.
After 10 mins, add in pureed ginger and chillies, lemon juice and mix them well.
Now just before you steam, add in the eno fruit salt and mix, mix, and mix.
Pour it immediately in the grease tray and pop into the steamer.
Steam it for 15 to 20 mins or till a tooth pick inserted comes out clean.
When the dhokla is steaming, make the green chutney. Take all ingredients in a blender and make into a smooth paste. Your green chutney is done. Set aside till serving.
Now After 20 mins remove the dhokla from the steamer and set aside. Now make the tempering, heat oil in a tadka pan, add in mustard, green chilli, asafoetida and let them sizzle for a min. Take it off the stove and Pour in water and mix them well.
Now drizzle this all over the dhokla, top it with coriander leaves and coconut.
Slice and Serve with green chutney.
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