I personally love to try varieties of breakfast recipes. If I am having sandwich today, next day I look for something else. Recently I tries Besan Dhokla which can be prepared instantly, so you can call it Instant Dhokla as well. Dhokla reminds my Kolkata college days.
Earlier I was not very familiar about various dishes of different cuisine. When I started staying at hostel I came across different types of foods. Some of them I tried as I wished to try and some of them are accidental trials or mandatory trials. But I don’t regret for those accidental or mandatory trials as some of them became my favourites. Hostel days were fun filled but we had to struggle for good food. We used to depend on the dabba service for our major meals but small meals we used manage with store bought muffins or biscuits or breakfast cereals. Once in a while we used to relish food from outside as we were students, so budget was the constraint.
During our long college hours, we used to have short breaks for snacks and college canteen was only for singing songs, banging tables with a cup of tea and bread pakoras. Good food was not at all our canteen’s USP so we had to depend on the outside shops which were few at that time. A Ganguram Sweet shop was there just opposite to our college and from there dhokla and radhaballavi (will update the recipe soon) was our favourite and mandatory items. Before I start sharing my full colorful college life I am sharing the recipe here.
Besan Dhokla / Instant Dhokla
Besan / Gram Flour – 2 cups
Turmeric Powder – 1/4 teaspoon
Ginger Paste – 1 teaspoon
Lime Juice – 2 tablespoon
Eno Fruit Salt – 2/3 teaspoon
Salt to taste
Green Chilli Paste – 1 teaspoon (optional)
Refined Oil – 1 tablespoon
Mustard Seeds – 1 teaspoon
Green Chilli – chopped, 1 teaspoon
Salt – 1/4 teaspoon
Sugar – 1 teaspoon
Lime Juice – 1 teaspoon
Coriander Leaves – chopped, 1 tablespoon
1. Sift the besan and add little water at a time and stir it to make a thick batter. Add turmeric powder in it and mix well once again.Now leave the batter for 20 minutes.
2. Next grease a pan or plate using oil. Add 2 glass water in the bottom container of a steamer and keep it on gas. Alternatively, you can use a big vessel instead of a steamer.
3. Now add lime juice, salt, ginger paste, chilli paste (optional) and mix well. Finally add Eno salt and mix well until bubble comes on the top. It will take very less time. Pour the batter on greased pan.
4. Place a stand in the middle of the steamer and keep the batterful pan on it.Now close the steamer or vessel with a lid and allow to cook it for almost 20 minutes.
5. After 20 minutes open the lid and check with a knife, if it comes out clean then dhokla is ready other wise wait for few more minutes. Allow it to cool and cut square pieces using a knife.
6. Now in a small pan, heat oil and add mustard seeds, chopped green chilli and later add 1/2 cup water, salt and sugar. When the water starts boiling switch off the gas and add lime juice and pour this tadka on the dhokla pieces. Garnish with chopped coriander leaves.
- For making spongy dhokla it is important to prepare the proper consistency of the batter.
- After adding Eno salt you should not mix vigorouslyfor long time then dhokla will not be spongy.
- You should not leave the batter for long time after adding the Eno salt.