BESAN DHOKLA BY CHEF RAGHU

BESAN DHOKLA BY CHEF RAGHU

300gms Besan flour

30gms slit Green chilly

100ml Buttermilk

10gms Mustard seeds

Salt to taste

30ml Oil

5 sprig Curry leaves

30gms Sugar

50gms Grated coconut

30ml Lemon juice

20gms Chopped Coriander

Mix Besan in the buttermilk. Add 2 finely chopped green chilies and cover it. Keep aside for two

Hours. While preparing add sugar, salt, lemon and fruit salt. Mix well. Transfer the mixture to a

Deep, greased plate. Cook this mixture in a pressure cooker using the steaming process

Described below. After it cools down, take out the dhokla from the plate and cut it into desired

Shapes. Heat oil in a pan. Add mustard seeds, Curry leaves and 2-3 sliced green chillies. Take 1

Cup of water and add sugar. Put this in the pan and add dhokla. Mix well. Take it out in a tray

And garnish with chopped coriander and grated coconut. Serve hot with coconut chutney or

Coriander chutney.

STEAMING PROCESS

 Boil 2 cups of water in a pressure cooker. Place a stand about 2-3" high in the center of the

cooker and keep the plate containing the mixture on the stand so that the plate does not dip in the

water. Remove the whistle and put the lid on. Take out the plate after 20 minutes.