This light and healthy savory dish, served for breakfast / brunch, as an appetizer / a hot snack. This steamed dish can be made ahead of time or frozen for future use.
This light and healthy savory dish, served for breakfast / brunch, as an appetizer / a hot snack. This steamed dish can be made ahead of time or frozen for future use.
Oil / grease the baking dish.
Mix all of the above ingredients, except eno, in a big bowl and set aside.
Take a pot with lid, in which baking dish will fit. Put water in the pot to cover 1 -2” bottom.
Place a small metal / Pyrex bowl, filled with water, in water of the pot. This is used as a stand to hold baking dish above water in the pot for steaming the dhokla mixture.
Bring the water to boil.
When ready to steam, put eno in the dhokla mixture and mix, mixture will become light and bubbly.
Pour this mixture in the greased baking dish, filling 2/3rd. Tap dish on the counter to smoothen the mixture.
Carefully drop / place the dish on top of the bowl, in the pot with boiling water. Cover the pot with airtight lid.
Reduce heat once steam starts coming out.
Steam, covered, for about 20-25 minutes, making sure there is water in the pot.
Stick a toothpick or a knife in the dhokla, if it comes out clean dhokla is done otherwise steam another 5 minutes.
Close the stove, leave dhokla in the covered pot till cool.
Cut dhokla in square or diamond shape pieces. At this stage dhokla can be frozen for future use.
Tempering:
In a frying pan heat oil, add mustard, sweet neem, pepper, sesame seeds and cook till done.
Add dhokla pieces and mix gently to coat the spices. Cook at medium heat for 5 to 7 minutes till pieces become little brown and toasted
Sprinkle chopped coriander and mix.
Serve with coriander Chutney.
Ingredients
Directions
Oil / grease the baking dish.
Mix all of the above ingredients, except eno, in a big bowl and set aside.
Take a pot with lid, in which baking dish will fit. Put water in the pot to cover 1 -2” bottom.
Place a small metal / Pyrex bowl, filled with water, in water of the pot. This is used as a stand to hold baking dish above water in the pot for steaming the dhokla mixture.
Bring the water to boil.
When ready to steam, put eno in the dhokla mixture and mix, mixture will become light and bubbly.
Pour this mixture in the greased baking dish, filling 2/3rd. Tap dish on the counter to smoothen the mixture.
Carefully drop / place the dish on top of the bowl, in the pot with boiling water. Cover the pot with airtight lid.
Reduce heat once steam starts coming out.
Steam, covered, for about 20-25 minutes, making sure there is water in the pot.
Stick a toothpick or a knife in the dhokla, if it comes out clean dhokla is done otherwise steam another 5 minutes.
Close the stove, leave dhokla in the covered pot till cool.
Cut dhokla in square or diamond shape pieces. At this stage dhokla can be frozen for future use.
Tempering:
In a frying pan heat oil, add mustard, sweet neem, pepper, sesame seeds and cook till done.
Add dhokla pieces and mix gently to coat the spices. Cook at medium heat for 5 to 7 minutes till pieces become little brown and toasted
Sprinkle chopped coriander and mix.
Serve with coriander Chutney.