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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