INGREDIENTS
1) SUJI ( SEMOLINA ) – 1 cup
2) CURD – 1 CUP
3) UDAD DAL – 1 tbsp
4) SALT – To taste
5) MUSTERED SEED – 1 tsp
6) PINCH OF BAKING SODA
7) GREEN CHILLY – 2
8) GINGER – 1 small
9) GREEN METHI – 1 cup chopped
10) OIL – For fry
11) CURRY LEAVES – 10-12
12) PINCH OF ASAFEATIDA
METHOD
Take a bowl and add semolina. Add curd and mix well. Close lid and keep it for 10 minutes to set.
Put a pan on gas with high flame. Add 1 tbsp of oil. When oil is hot add mustered seeds , udad dal, curry leaves. Fry them till Udad dal becomes golden brown in color. Add asafeatida, ginger-chilly paste and mix well. Add fenugreek leaves and mix well. Fry for 1 minute. Turn off gas.
Check batter after 10 minutes and add fenugreek tadaka into it. Mix well. Add 1/4 cup of water. Mix well and form thick batter.
Put a non stick pan over tawa on gas with high flame and 2-3 tbsp of oil. Add pinch of baking soda into batter and mix well. When oil is hot bring down gas flame to low, add batter into pan and spread evenly. Close lid and cook for 6 minutes.
Check after 6 minutes and take it out in a plate by inverting in a plate. Add 1 tbsp of oil in same pan and put Dhokla for fry from other side. Close lid and cook for 6 minutes.
Cook till it become golden brown in colour. Check after 6 minutes and if it is cooked, take it out in plate by inverting on a plate.
Cut into pieces with pizza cutter and serve in a plate.
Serve with tomato sauce, green chutney or tea and enjoy delicious taste.
BEENA'S RECIPES 