Yellow. Isn’t it a vibrant color. When yellow is called out I relate it to sun and lemon. When I am upset I like to wear yellow or orange as it seems to brighten me up. You don’t believe ? Just like music the colors also play important role in life. It is said to affect our feelings and moods.
As kids we had these notions about each color. Have you heard “Yellow Yellow dirty fellow”. There are things about other colors too that kids like to tease others with when they wear that color. Today’s recipe is pretty yellow in color. Topped with green coriander it is a feast to the eyes. And it is melt in the mouth dish. A gujrati dish – dhokla.
“You Gujrati people are so cute but why is your food so dangerous dhokla,fafda,handva, thepla it sounds like they are missiles” Kareena Kapoor seems to have made the already famous dhokla more popular.
I loved this breakfast/ snack right from my childhood. One of my family friend aunty used to prepare this yummy treat. I couldn’t stop myself from finishing it. It used to be perfectly moist, aerated, sweet and spicy. What a lovely combination of flavors. When I started working I missed this snack. But then these beauties started appearing in packets and I purchased it every week.
Would you believe it if I said that I failed 5 times trying to make perfect dhokla. Yup. Finally, I was satisfied with the texture and taste of the dhokla and hence sharing it with you.
Gram Flour/ Besan – 1.5 cups
Rava/ Semolina – 1.5 tblspn
Curd – 1 cup
Sugar – 2.5 tsp ( If you like it less sweet then add 1 tsp)
Turmeric – 1 tsp
Lemon Juice – 1 tblspn
Eno fruit salt – 1.5 tsp
Water – 1/4 to 1/2 cup
Ginger – 1 inch piece
Green Chilly – 2 big
Water – 2 tbslpn
Oil – 3 tblspn
Mustard Seeds – 1 tsp
Green Chilly – 1 finely chopped
Asafoetida – 1/4 tsp
Water – 4 tblspn
Coriander Leaves – 3 tblspn
Salt to taste
- Grind green chilly and ginger with 2 tblspn water to a paste.
- Grease a steaming plate and set it aside.
- Take water in your steamer and bring it to a boil.
- In a bowl take curd and water and whisk well. Add in sugar, salt and turmeric and whisk so it is dissolved.
- Add in besan and rava and mix well.
- Add pureed ginger- chilly paste and lemon juice and mix well. (If you don’t get a smooth ginger-chilly paste then strain them and add to batter.)
- Add the eno fruit salt and mix thoroughly.
- Pour immediately into the greased plate and steam for 15 minutes or till a knife inserted comes out clean.
- Once done remove the dhokla and keep it aside.
- Heat a tadka pan with oil.
- Splutter mustard seeds.
- Add green chilly and saute.
- Add asafoetida and let it sizzle for 30 secs.
- Take it off the flame and pour 4 tblspn water.
- Pour this over the dhokla evenly such that it covers the whole dhokla. Let it sit for some time.
- Garnish with chopped coriander.
Enjoy with chutney of your choice.
- Don’t pour more than half the size of your plate. The batter when steamed is supposed to raise and it will fall off if you pour it till the rim.
- Use the batter for immediate consumption. Don’t refrigerate it for further use.