Dhokla recipe April 14, 2009

take around 200gms of besan in a bowl.add lil salt and a lil sugar (very
lil).now add a lil ginger-mirchi ka paste and 2 tea spoons of oil.add a lil soda
bicarb. with considerable amount of hot water make it into a smooth paste
with out any lumps.now the magic tip for the phooling effect aka the fluffy
effect add arond 3-4 tspoons of eno fruit salt. now put this mixture into a
steel vessel which has been greased with oil.put the vessel into a cooker
and let it cook on steam without putting the whistle.after 15-20 mins open the
cooker and test it by inserting a knife..nothing should stick to the knife and
the knife should be clean.then it means that the dhokla is not a raw
mixture.now keep the vessel aside. now take another vessel, pour 3 glasses
of water and add very lil sugar around 2-3 tspoon and a pinch of salt.plz note
that we are not trying to make a caramel.so after the water begins to
boil,switch off the stove,pour this water slowly with a tabel spoon onto the
dhokla..the dhokla will absorb all the water.put the tadka for the dhokla in
another pan, take lil oil,add rye,zeera,mirchi,corriander,hing.put this tadka
onto the dhokla.don’t mix or batter anything..just leave it as it as .let the tadka  be the top most layer.now cut the dhokla into peices.the yummy hot hot dhokla is now ready to eat !