Method of preparation:
Mix the besan, ginger paste, chilli paste, salt, turmeric, sugar,
oil and curd. Mix or beat till smooth. Add little water and
mix them well again. Till it comes to a consistency of idli
dough. Keep aside for 5 to 6 hours for
fermentation. Take shallow cake tin or thali before
pouring the dough put oil of 2 teaspoons in the tin or thali. Place a thin cloth between the lid and the steamer. Steam it in a kadai for 15mintues.after it is cooked, remove and cool it. Heat a little oil in a pan. Add the mustard seeds, when it is crackles remove and pour to the dhoklas.
Then cut into squares, diamond shape. Garnish with finely chopped coriander leaves
You can also add coconut.
You can serve the dhoklas in decorative dish with mint chutney or coconut chutney.You can also prepare variety of Dhoklas - with moong Dal, Rawa or Sooji ,Rice with Ulad Dal and of Vegetable.
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