Enjoy Our Delicious Dhokla Recipes! 😋👌

Raswala Dhokla

Servings - 2 - 3

INGREDIENTS
Gram flour - 200 grams
Semolina - 1 1/2 tablespoons
Asafoetida - 1/4 teaspoon
Salt - 1 teaspoon
Powdered sugar - 1 tablespoon
Oil - 25 milliliters
Lemon juice - 1 tablespoon
Ginger - 1 1/2 tablespoons
Green chili - 1 tablespoon
Water - 300 milliliters
Fruit salt - 1 teaspoon
Water - 20 milliliters
Oil - 25 milliliters
Mustard seeds - 1 teaspoon
Cumin - 1 teaspoon
Asafoetida - 1/4 teaspoon
Green chili - 1 tablespoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Jaggery - 45 grams
Tamarind pulp - 85 milliliters
Water - 250 milliliters
Coriander - for garnishing

PREPARATION
1. In a mixing bowl, add 200 grams gram flour, 1 1/2 tablespoons semolina, 1/4 teaspoon asafoetida, 1 teaspoon salt, 1 tablespoon powdered sugar, 25 milliliters oil, 1 tablespoon lemon juice, 1 1/2 tablespoons ginger, 1 tablespoon green chili, 300 milliliters water and mix it well.
2. Rest the mixture for 10 minutes.
3. Add 1 teaspoon fruit salt, 20 milliliters water and mix it well.
4. Pour the batter into a dish and place it in a steamer.
5. Cover it with lid and steam for 15 - 20 minutes.
6. Remove it from steamer and cut it into pieces.
7. Keep aside.
8. Heat 25 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 1 teaspoon cumin, 1/4 teaspoon asafoetida, 1 tablespoon green chili and stir well.
9. Add 1 teaspoon red chili, 1 teaspoon salt, 1/4 teaspoon turmeric and mix it well.
10. Then, add 45 grams jaggery, 85 milliliters tamarind pulp and mix it again.
11. Cook for 5 - 7 minutes on medium heat or until the jaggery is melted.
12. Now, add 250 milliliters water and mix it well.
13. Bring it to a boil.
14. Pour the mixture over the dhokla.
15. Garnish with coriander.
16. Serve.

Tawa Rava Dhokla

Servings - 2 - 3

INGREDIENTS
Semolina - 200 grams
Yogurt - 220 grams
Boiled green peas - 35 grams
Carrots - 35 grams
Green chili - 1 teaspoon
Coriander - 1 tablespoon
Salt - 1 teaspoon
Water - 80 milliliters
Fruit salt - 1 teaspoon
Water - 30 milliliters
Oil - 1 teaspoon
Mustard seeds - to taste
White sesame seeds - to taste
Oil - 2 tablespoons
Cumin seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - 10 - 12
Sugar - 1 1/2 teaspoons
Water - 80 milliliters
Coriander - 20 grams
Mint - 2 tablespoons
Peanuts - 1 1/2 tablespoons
Ginger - 1 tablespoon
Green chili - 2 teaspoons
Salt - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Chaat masala - 1 teaspoon
Cumin - 1 teaspoon
Lemon juice - 1 tablespoon
Water - 50 milliliters

PREPARATION
1. In a mixing bowl, add 200 grams semolina, 220 grams yogurt, 35 grams boiled green peas, 35 grams carrots, 1 teaspoon green chili, 1 tablespoon coriander, 1 teaspoon salt and mix it well.
2. Add 80 milliliters water and mix it well to make a thick batter.
3. Rest the mixture for 10 minutes.
4. Add 1 teaspoon fruit salt, 30 milliliters water and mix it well.
5. Place a cookie cutter on a hot tawa.
6. Add some oil in it.
7. Then, add some mustard seeds, some white sesame seeds in it.
8. Now, add the prepared batter in it.
9. Cover it with bowl and cook for about 10 - 15 minutes.
10. Cool for 5 minutes.
11. Open the bowl.
12. Remove it from heat and keep aside.
13. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin seeds, 1 teaspoon mustard seeds and stir well.
14. Then, add 10 - 12 curry leaves, 1 1/2 teaspoons sugar and stir again.
15. Now, add 80 milliliters water and mix it well.
16. Bring it to a boil.
17. Remove it from heat and keep aside.
18. In a blender, add 20 grams coriander, 2 tablespoons mint, 1 1/2 tablespoons peanuts, 1 tablespoon ginger, 2 teaspoons green chili, 1/2 teaspoon salt, 1 teaspoon dry mango powder, 1 teaspoon chaat masala, 1 teaspoon cumin, 1 tablespoon lemon juice, 50 milliliters water and blend it into a paste.
19. Place the prepared dhokla in a serving plate.
20. Pour the tempering over it.
21. Serve with prepared chutney