Ingredient
1 cup sooji or ready made packet
3 - 4 tbsp dahi
Green chillies finely chopped (optional)
2 tsp Ginger paste (optional)
2 tbsp oil
10 fl.oz water
3 tsp rye
1 - 2 tsp red mirchi (Chili)powder
A few green chilies slit lengthwise for garnish
Dhania (coriander) finely chopped for garnish
1 teaspoon of Eno fruit salt or baking soda
Salt as per taste
Method
Mix sooji, oil, water, dahi, ginger paste, chopped green chilies and keep aside for about 20 minutes. Pour some water in a vessel preferably a pressure cooker and heat it. Grease another vessel that will fit inside the cooker. Just before pouring the mixture, add the eno, mix and pour. Cover with a lid and let it steam. If you are using a pressure cooker, it’s easier to let the steam out. Else, use a lid which has a hole in it so as to let the steam escape. Cook for about 20 minutes. Check by inserting a knife or a tooth pick to see if the mixture sticks to it. If it doesn’t, then the dhokla has cooked through. Sprinkle some mirchi powder while they are hot so that they can stick to the dhokla. Heat oil in a small pan, add rye, let it splutter, then add the green chilies. Pour this mix over the top of the dhokla. Let it cool a few minutes and then cut it first lengthwise, then perpendicular to get that diamond shape. Garnish with chopped dhania.
0 comments:
Post a Comment