Contributed by Mrs. Lolita Britto
Ingredients
Quantity |
Measure |
Ingredients |
Description |
|---|---|---|---|
| 2 | Medium | Chillies, Green | sliced, for tempering |
| 1 | Tablespoon | Coconut - Grated /Desiccated | |
| 1 | Tablespoon | Cooking Oil | |
| 1 | Tablespoon | Cooking Oil | |
| 2 | Tablespoon | Coriander Leaves (Kothmeer) | chopped |
| A | Few | Curry Leaves | for tempering |
| 1 | Tablespoon | Eno Fruit Salt | instead of soda bi carb |
| 1, 1/2 | Teacup | Flour, Gram /Chana Ata | |
| 2 | Tablespoon | Lime Juice | For Dokhla mixture |
| 1/2 | Tablespoon | Lime Juice | For tempering |
| 1 | Teaspoon | Mustard Seed | for tempering |
| 1 | Teaspoon | Salt | As needed |
| 2 | Tablespoon | Sugar | |
| 1/4 | Teacup | Water | For mixing Dokhla batter |
| 1, 1/2 | Teacup | Water | For the Pressure Cooker |
Method
Mix together Gram flour (besan), salt, oil, 2 table spoons lemon juice and 1/4 teacup water.
In a pressure cooker or in a big vessel put 1 and half teacup water and keep a mesh upside down. (so that water should not touch the Dokhla pan) Grease a baking dish (it should fit in the vessel or cooker) Now add Eno (available with chemists) (it does not allow the Dokhla 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 ( rai), green chillies and curry leaves in hot oil.
Mix together water, sugar and 1/2 tablespoon lemon juice and pour into tempering. boil it.
Take out Dokhla and cut into small pieces. Pour the tempering mixture over it.
Garnish with grated coconut and Coriander.
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