Mangalorean Recipes

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Instant Dokhla

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Ingredients

Quantity Measure Ingredients Description:
1, 1/2 Teacup Flour, Gram /Chana Ata Prepare dough
1/4 Teacup Water For making the dough
1 Teaspoon Salt For the dough
1/2 Tablespoon Lime Juice For the dough
1 Tablespoon Eno Fruit Salt instead of soda bi carb For the dough
1, 1/2 Teacup Water for the pressure cooker
1 Tablespoon Cooking Oil For tempering
1 Teaspoon Mustard Seed (Sarson) for tempering
2 Medium Chillies Green sliced, for tempering
A Few Curry Leaves (Kadi patta) for tempering
2 Tablespoon Lime Juice Mixture pour over tempering
2 Tablespoon Sugar, Table Mixture pour over tempering
2 Tablespoon Coriander Leaves (Kothmeer) chopped for garnishing
1 Tablespoon Coconut - Grated /Desiccated Scraped for garnishuing

Method

Mix together Gram flour or besan, salt, oil, lemon juice and water.
In a pressure cooker or in a  big vessel put 1 glass water and keep a mesh upside down. (so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vessel or cooker)   Now add  Eno (it does not allow the dokla to turn black) and mix well and pour this mixture right away in the greased pan.  Steam it for 20 minutes.

Prepare the tempering adding mustard seeds or rai, green chillies and curry leaves in hot oil.

Mix together water, sugar and lemon juice and pour into tempering. boil it.

Take out dhokla and cut into small pieces. Pour the tempering mixture over it.

Garnish with grated coconut and Coriander leaves choppd

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