How to make instent dhokla
Gujrati kamman dhokla or nylon dhokla is a very popular High Tea dish among Indians. A popular and a traditional snack recipe made from fermented besan or chickpea flour batter. it basically originates from western india or precisely from the gujarati cuisine. the recipe is a combination of sweet and sour taste, which is generally served as a snack but can also be served as morning breakfast recipe.
There are many ways and variants of, but this recipe is dedicated to instant version. basically, the traditional dhokla recipe is made with grounding the soaked channa dal which is later keep to ferment overnight. fermentation is little time-consuming and requires a lot of planning and preparation in advance. to mitigate this, there are several instant version which is achieved by artificially fermenting. in this recipe, i have used eno fruit salt which helps the batter to rise and achieve the same texture and sponginess. i personally like the instant variation as i can prepare it whenever i get that craving for the snack.
Besan / chickpea flour -1cup
Salt –as per taste
Ginger garlic paste-2tsp
Eno powder/fruit salt -1 pouch /1tbsp
Mix all the ingredients except eno powder.
Make a paste with water. Paste should be pouring consistency.
Put a vessel or idli /dokla cooker on fire with a glass of water for steaming dhokla
Put dokla mixture into a greased thali or greased idli mold .
Steam dhokla for 10 min . take it out in thali for tampering.
Kari patta-4 to 5
For tampering heat a pan and add oil .
Add mustard seed and kari patta stir and add split green chillies in it .
Mix lemon juice and sugar in 1 glass of water and keep aside.
Add this lemon water into tampering and cover it for a min .
Remove from fire and pour over steamed dhokla. garnish with green coriander and grated coconut.