Dhokla Recipe by Bhavna Rathod
Cooking Instructions 1 Wash and soak rice and Udad dal separately for 4 to 5 hours. Now grind both separately, take one big vessel and mix udad dal and rice then add curd mix all properly and keep for fermentation for 8 to 10 hours. 2 After fermentation add salt and eno mix continuously for 5 minutes in one direction. Now grease one thali (plate) and pour the batter sprinkle red chilli powder and steam for 15 minutes. Check with knife if not cooked than wait for another 5 minutes. Let the dhokla cool down. 3 Take one tadka pan add 2 tablespoon oil mustard seed and green chilli pieces and curry leaves when mustard crackle add asafoetida and pour on dhokla cut into small pieces, sprinkle coriander leaves and serve with hot tea. 1 Wash and soak rice and Udad dal separately for 4 to 5 hours. Now grind both separately, take one big vessel and mix udad dal and rice then add curd mix all properly and keep for fermentation for 8 to 10 hours. 1 Wash and soak rice and Udad dal separately for 4 to 5 hours. Now grind both separately, take one big vessel and mix udad dal and rice then add curd mix all properly and keep for fermentation for 8 to 10 hours. 2 After fermentation add salt and eno mix continuously for 5 minutes in one direction. Now grease one thali (plate) and pour the batter sprinkle red chilli powder and steam for 15 minutes. Check with knife if not cooked than wait for another 5 minutes. Let the dhokla cool down. 2 After fermentation add salt and eno mix continuously for 5 minutes in one direction. Now grease one thali (plate) and pour the batter sprinkle red chilli powder and steam for 15 minutes. Check with knife if not cooked than wait for another 5 minutes. Let the dhokla cool down. 3 Take one tadka pan add 2 tablespoon oil mustard seed and green chilli pieces and curry leaves when mustard crackle add asafoetida and pour on dhokla cut into small pieces, sprinkle coriander leaves and serve with hot tea. 3 Take one tadka pan add 2 tablespoon oil mustard seed and green chilli pieces and curry leaves when mustard crackle add asafoetida and pour on dhokla cut into small pieces, sprinkle coriander leaves and serve with hot tea. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls American Goulash Cheesy Bacon Ranch Potatoes Keto Bacon Cheeseburger Soup Crack Chicken Spaghetti Bake Coconut Cream Pie American Goulash Cheesy Bacon Ranch Potatoes Keto Bacon Cheeseburger Soup Crack Chicken Spaghetti Bake Coconut Cream Pie Japanese egg omelette Drum stick PIzza cone Chana masala Jollof rice Dahi vada Chicken open momo Noodles Pasta with courgette and ricotta Double Beans Sambhar(Coorg style) Japanese egg omelette Drum stick PIzza cone Chana masala Jollof rice Dahi vada Chicken open momo Noodles Pasta with courgette and ricotta Double Beans Sambhar(Coorg style)