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Katori Dhokla With Imli Ki Chutney
Servings – 2 – 3
INGREDIENTS
(For Dhokla)
Gram flour – 200 grams
Semolina – 1 tablespoon
Asafoetida – 1/4 teaspoon
Salt – 1 teaspoon
Powdered sugar – 1 tablespoon
Oil – 25 milliliters
Lemon juice – 1 tablespoon
Ginger paste – 1 teaspoon
Green chili – 1 teaspoon
Water – 300 milliliters
Fruit salt – 1 tablespoon
Water – 10 milliliters
(For Tempering)
Oil – 1 tablespoon
Mustard seeds – 1 tablespoon
Curry leaves – 12 – 15
Green chili – 3
Coriander – 2 tablespoons
Powdered sugar – 2 tablespoons
Water – 70 milliliters
(For Imli Ki Chutney)
Oil – 15 milliliters
Mustard seeds – 1 tablespoon
Green chili – 3
Tamarind pulp – 280 grams
Jaggery powder – 80 grams
Cumin powder – 1/2 teaspoon
Red chili – 1/2 teaspoon
Black salt – 1/2 teaspoon
PREPARATION
(For Dhokla)
1. In a mixing bowl, add 200 grams gram flour, 1 tablespoon semolina, 1/4 teaspoon asafoetida, 1 teaspoon salt, 1 tablespoon powdered sugar, 25 milliliters oil, 1 tablespoon lemon juice, 1 teaspoon ginger paste, 1 teaspoon green chili, 300 milliliters water and mix it well to make a thick batter.
2. Rest the batter for 10 minutes.
3. Add 1 tablespoon fruit salt, 10 milliliters water and mix it well.
4. Pour the batter into a katori grease with oil.
5. Place it in a steamer.
6. Steam for about 15 – 20 minutes.
7. Open the lid and remove the dhokla from it.
8. Keep aside.
(For Tempering)
1. Heat 1 tablespoon oil in a pan, add 1 tablespoon mustard seeds and stir well.
2. Add 12 – 15 curry leaves, 3 green chili, 2 tablespoons coriander and mix it well.
3. Add 2 tablespoons powdered sugar, 70 milliliters water and mix it well.
4. Bring it to a boil.
5. Remove it from heat and pour the tempering over the dhokla.
(For Imli Ki Chutney)
1. Heat 15 milliliters oil in a pan, add 1 tablespoon mustard seeds, 3 green chili and stir well.
2. Then, add 280 grams tamarind pulp and mix it well.
3. Bring it to a boil.
4. Cook for 3 – 5 minutes on medium heat.
5. Now, add 80 grams jaggery powder and mix it well.
6. Add 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1/2 teaspoon black salt and mix it well.
7. Remove it from heat and allow it to cool.
8. Serve with prepared dhokla.
Hariyali Chana Dhokla
Servings – 2 – 3
INGREDIENTS
Split bengal gram – 250 grams
Water – 700 milliliters
Green chili – 1 teaspoon
Water – 100 milliliters
Fenugreek leaves – 40 grams
Spinach – 80 grams
Asafoetida – 1/2 teaspoon
Turmeric – 1/2 teaspoon
Curd – 40 grams
Salt – 1 teaspoon
Water – 50 milliliters
Fruit salt – 1 teaspoon
Water – 1 teaspoon
Oil – 2 teaspoons
Mustard seeds – 1 teaspoon
Green chili – 1 teaspoon
Asafoetida – 1/4 teaspoon
PREPARATION
1. In mixing bowl, add 250 grams split bengal gram, 700 milliliters water and soak for 4 – 5 hours.
2. Now, in a blender, add soaked split bengal gram, 1 teaspoon green chili, 100 milliliters water and blend it to a smooth paste.
3. Then, in a another mixing bowl, add blended mixture, 40 grams fenugreek leaves, 80 grams spinach, 1/2 teaspoon asafoetida, 1/2 teaspoon turmeric, 40 grams curd, 1 teaspoon salt, 50 milliliters water and mix it well to combine.
4. Rest for 1 hour.
5. Then, add 1 teaspoon fruit salt, 1 teaspoon water and mix it well.
6. Grease the steamer dish with oil.
7. Pour the mixture into it.
8. Place it on a steamer. Steam for 10 – 12 minutes or until done.
9. Heat 2 teaspoons oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon green chili, 1/4 teaspoon asafoetida and saute for 2 – 3 minutes.
10. Pour this tempering over the dhokla, and cut it in to square shaped pieces.
11. Serve immediately.
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