Ingredients
3/4 cup semolina/sooji
1/2 cup Rice flour
1/4 cup black gram flour/ urad dal flour
1 cup curd
1/2 Water/ add more as required\
1 tsp Ginger minced
2 tsp Green chili minced
1 tsp black pepper powder
1 tsp ENO fruit salt
1 tsp Salt or to taste
1 tsp sugar
FOR TEMPERING
2 tsp Oil
1 tsp mustard seeds
4 green chilies slit
for garnish coriander leaves chopped
Instructions
HOW TO STORE KHATTA DHOKLA FLOUR
Grind rice and lentil in a mixer to a fine coarse powder. Keep aside.
Combine the rice and urad dal coarse powder in a bowl and mix well.
Store in an air-tight container. Use as required.
HOW TO MAKE HOMEMADE INSTANT KHATTA DHOKLA
Add Semolina ,rice and black garam flour in a mixing bowl.
Add yogurt to the flour.
Add finely chopped ginger and green chili in the batter.
Season it with salt and add sugar
add some water and mix it well till batter consistency.
add the ENO fruit salt. Mix it well.
Grease plate with oil and pour the batter.
Spread the batter evenly on greased plate.
Sprinkle Black pepper powder/ red chili powder on batter
Prepare Instant pot for steaming.Add 2 cups of water to the inner pot of the Instant Pot.
Place the trivet and turn on the Instant pot on Saute mode. Once the steam starts coming place the dhokla plate on the trivet.
Steam it for 15 minutes.Once the timer goes off, allow pressure to naturally release for about 5 mins.
Manually release the rest of the steam. Check if dhokla is well cooked by pricking it with a fork/knife.
Using a pot holder remove the container and allow it to cool for tempering. You could cut the cake into squares or diamonds either before or after tempering.and serve it in a serving plate.
Serve the khatta dhokla with coriander chutney.
HOW TO TEMPER
Heat oil in a pot and add the tempering mix to it. Once you hear the crackling, pour it over the dhokla
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