DHOKLA COOKER RECIPES

Steps:

• In a large bowl add besan, sooji, hing, salt, and sugar.
• Add oil, lemon juice, crushed ginger-green chilli and salt to it.
• Add water and beat the dhokla batter a couple of times to incorporate air into it. This will result in a fluffy and light dhokla.
• Now take a cooker and put 2 glass of water in it. Keep the cooker on the stove.
• Take a separator or any other utensil which can be kept into the cooker. Grease the separator.
• Now add eno powder into the mixture and stir it for a minute in one direction. Pour the mixture into the separator.
• Now keep a forged stand or any plate into the cooker before placing the separator in the cooker so it doesn't touch the bottom of the cooker.
• Close the lid of the cooker and remove the whistle from it. And cook dhokla over medium flame for 20 minutes or until done.
• In order to check whether it is properly baked or not, you can put a fork or a tooth pick into the dhokla. If it comes out clean this means that the dhokla is ready.
• Take out the separator from the cooker and let it cool down.
• Once the dhokla cools down take it out on a plate with the help of a knife and cut it into pieces of desired shape and size.
• Now take a small pan and heat 1 tbsp oil in it.
• Add mustard seeds and let it splutter.
• Add curry leaves and fry for few seconds.
• Add green chilli and 1 small cup of water.
• Now add sugar and salt into the mixture and let it boil. Turn off the flame.
• Pour this curry over each and every dhokla pieces with the help of a spoon. So your dhokla is ready to be served.

Steps:

• Mix together all the ingredients for the batter except the fruit salt using enough water to make a easy pour consistancy(Not too thick or thin) batter.
• Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
• When the mixture rises, pour it into a greased thali and steam for about 15 minutes.
• For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, and pour this over the steamed dhoklas.
• Garnish with coconut and finely choped cilantro.
• Cut into pieces and serve with green chutney.