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DALIA DHOKLA

Dhokla is a nutritious Indian food,from the state of gujarat. Dhokla is full of protein and makes a complete meal. In gujurat ,dhokla is served as a breakfast or as a main meal or as a snack. Dhokla  is found in sweet shop as a snacks,they served it with some chutney. dhokla is also available in other parts of india .its popularity spread through out the india .

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dhokla is my favorite snack dish .i love its fluffiness and its absolutely delicious,easy to digest and with less oil. That is the reason I take different ingredients as the base .i ve taken dalia as a base, this time.

Dalia or cracked wheat or broken wheat is itself healthy. It’s a par boil, coarse meal of wheat. Its carries a great deal of nutrition. Its part of diet meal and dhokla too is a part of diet because of  steaming and carries less oil.

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Ingredients::

  1. Dalia                                 1/2 cup + ¼ cup
  2. Thick curd                       ½ cup
  3. Ginger garlic paste        ½ tsp
  4. Green chili paste            1tsp
  5. Sugar                                1 tbsp
  6. Lemon juice                    ½ tbsp
  7. Fruit salt                          ¾ tsp or 1 small packate
  8. Oil                                      as needed
  9. Salt                                    1 tsp
  10. Oil                                      1 tsp

 

For tempering:

  1. Mustard deeds               1 tsp
  2. Curry leaves                    1 spring
  3. Hing                                 a pinch
  4. Dry red chilli                  1 no
  5. Green chilli                     2 (slited)
  6. Sugar                               1tsp
  7. Lemon juice                   ½ tbsp
  8. salt                                   ¼ tsp

 

method of preparation::

  1. Wash and soak ¼ th cup Dalia in enough water for ½ an hour.
  2. After ½ an hour drain the soaked dalia completely and keep it in a bowl.
  3. Now heat a pan dry roast the rest of dalia i.e. 1/2cup dalia till its slightly changes the colour.
  4. Cool it and powder it in a mixer grinder.
  5. Now mix the powdered dalia with the soaked dalia . add curd, ginger garlic paste, green chili paste,salt,sugar mix it.
  6. Add enough warm water to make a thick ,little watery batter.(batter should be like idly batter consistency). Add oil to it and leave it for 3 hours.
  7. After  3 hour add water to a steamer ,close the lid and let water to boil .
  8. Grease the dhokla plate with little oil, keep aide.
  9. Check the batter if the batter seems thick add little warm water and adjust the consistency.
  10. Add lemon juice and eno (fruit salt) with it ,mix vigorously for few seconds. It will rise up a little.
  11. Transfer  this batter to greased plate and spread evenly. Carefully Put this plate in steamer and close the lid.
  12. Leave it foe 15 -20 minutes till its done.
  13. Insert a knife of toothpick it should comes out clean,its shows the dhokla is cooked now.
  14. Take the dhokla plate out of the steamer and cool it completely.

Tempering:

  1. Heat a pan ad oil to it. When oil is hot enough add mustard seeds .
  2. Wait till mustard seeds stop spluttering add hing,dry red chili and green chili stir for a while add curry leaves .
  3. Stir add 4-5 tbsp of water.
  4. Add salt, sugar. Stir till sugar dissolves completely. Add lemon juice and switch off the flame.
  5. Pour this water on the top of prepared dalia with a help of spoon.finally add all the tempering on the dalia.
  6. Wait for 10 minutes. Cut into pieces and serve with green chutney.

 

FB_IMG_1441362062025NOTES::

  1. Adding whole dalia grains to powdered dalia will gave nice texture to the dhokla.
  2. It will be better to taste the batter before adding fruit salt to it. So that seasoning can be adjusted according to the taste.
  3. It’s recommended to use thick & fresh curd.

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

3 thoughts on “DALIA DHOKLA

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