Monday, November 26, 2012


1 1/2 cup besan
2 tbsp semolina (rava)
1tsp salt
1/2 tsp haldi
2 green chillies
small piece Ginger
1 cup buttermilk
1 small packet eno salt
coriander Leaves
1 tsp mustard seeds
1 sprig curry leaves
3-4 tbsp grated coconut

Method: Mix together Besan, semolina, salt,haldi powder,buttermilk,paste of ginger & green chillies. Mix well. Add water or buttermilk if required.Batter should not be too thick or too thin. Keep the steamer on the gas. When it's hot add eno salt to the besan batter & mix well.Pour it into a greased pan, cover it and steam for about 15 minutes or till toothpick comes out clean. For the tempering, heat the oil in a small kadai,add the mustard seeds, curry leaves and asafoetida and pour this over the steamed dhoklas. Garnish with finely chopped coriander leaves & grated coconut.Cut into pieces and serve with green chutney.

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