Ingredients:
For the Batter
1katori Rava
11/2spoon besan (I use the spoon used while making curry)
Salt
sugar
(Kindly put according to ur taste)
Little turmeric
1/2 a lime (extract juice) or u can use 1 tablespoon of dahi ( please do jot use both anyone)
1 spoon hot oil (I used the same spoon I used for measuring the besan)
1packet of Lemon ENO
Method:
Mix all the above ingredients for the batter with water and make a thick consistency like u make the idli batter add the hot oil and mix well keep aside for around 15 - 20mins
just before putting the batter in the vessel add the packet of ENO and mix well
Meanwhile grease a vessel with oil(I use the rice vessel used in the pressure cooker )add the batter do not add till the brim there should be sufficient place for the batter to rise while cooking .
Now in a pressure cooker add water below and place a stand or invert another vessel and put this vessel with the batter on it close the pressure cooker cover
*Note do not put the whistle of the cooker and cook for around 20mins (pleaee note time when u place the batter)
To check if cooked insert a knife and check if the knife comes out clean it is done if not keept for another 5min .
remove and cool
For Tempering
Little mustard seeds (rai)
Little jeera
A pinch of Hing (asafoetida)
Green chillies slit and chopped into 3 pieces
curry leaves two sprigs
little sugar
Oil for frying
Take a vessel add oil once oil hot add mustard seed slet it splutter add jeera and hung fry then add sugar and green chillies and fry till chillies turn a little brown add curry leaves put off the gas and add this tempering to the dhokla
add chopped fresh coriander and grated coconut cut into desired shape ans serve with sauce or coriander chutney
For the Batter
1katori Rava
11/2spoon besan (I use the spoon used while making curry)
Salt
sugar
(Kindly put according to ur taste)
Little turmeric
1/2 a lime (extract juice) or u can use 1 tablespoon of dahi ( please do jot use both anyone)
1 spoon hot oil (I used the same spoon I used for measuring the besan)
1packet of Lemon ENO
Method:
Mix all the above ingredients for the batter with water and make a thick consistency like u make the idli batter add the hot oil and mix well keep aside for around 15 - 20mins
just before putting the batter in the vessel add the packet of ENO and mix well
Meanwhile grease a vessel with oil(I use the rice vessel used in the pressure cooker )add the batter do not add till the brim there should be sufficient place for the batter to rise while cooking .
Now in a pressure cooker add water below and place a stand or invert another vessel and put this vessel with the batter on it close the pressure cooker cover
*Note do not put the whistle of the cooker and cook for around 20mins (pleaee note time when u place the batter)
To check if cooked insert a knife and check if the knife comes out clean it is done if not keept for another 5min .
remove and cool
For Tempering
Little mustard seeds (rai)
Little jeera
A pinch of Hing (asafoetida)
Green chillies slit and chopped into 3 pieces
curry leaves two sprigs
little sugar
Oil for frying
Take a vessel add oil once oil hot add mustard seed slet it splutter add jeera and hung fry then add sugar and green chillies and fry till chillies turn a little brown add curry leaves put off the gas and add this tempering to the dhokla
add chopped fresh coriander and grated coconut cut into desired shape ans serve with sauce or coriander chutney
