Instant Dokhla

Other Regions - Gujarat

Contributed by Mrs. Lolita Britto


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



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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