North Indian Cooking by..Geeta Seth

  • North Indian Cooking....By Geeta Seth
  • Recipes - Index
  • Reference to Spices and Herbs
  • Dals / Lentils
    • DAl / Lentils - Index >
      • About Dal/ Lentil's - Indian Dal Preparations
      • Tadka
      • Maa Ki Kali Dal
      • Dal Makhani
      • Masoor Dal
      • Moong dal with spinach (Palak with moong dal)
      • Chana Dal
      • Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
      • Moong Dal (Split and skinned yellow Moong Dal)
      • Maharni Dal (Black urad, chana Dal & kidney beans mixed)
      • Red split Masoor Dal (Malka Masoor dal)
      • Split Black Urad Dal
      • Sprouted Moong Dal
      • Split Green moong Dal
      • Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
      • Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
      • Masala Tadka Dal (Arhar dal or Toor Dal)
      • Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
      • Toor Dal (Arhar Dal)
      • Urad Dal (white urad dal)
      • White Urad and chana Dal mix
      • Whole Green Moong Dal
  • Beans
    • Bean- Index
    • Bean- Index
    • About Beans
    • Black Beans
    • Chole (chick pea curry)
    • Lima beans
    • Lima beans curry
    • Rajma (Red kidney Beans)
  • Rice and Pulao's - Index
    • About rice and pulao >
      • Rice and pulao's >
        • Rice and Pulao's - Index
        • Chicken Biryani
        • Shrimp Biryani
        • Rice with caramelized browned onions
        • Vegetables and paneer Biryani
        • Boiled white rice
        • Boiled white rice
        • Toor Dal with rice khichdi (Arhar dal khichdi)
        • Black urad dal with rice khichdi (Maa ki dal ki khichdi)
        • Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
        • Moong Dal and rice khichdi
        • Moong dal and dalia khichdi
        • Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
        • Maa ki dal ki khichdi (whole urad dal khichdi)
        • Sabudana Khichdi (Tapioca pearls)
        • Muttar paneer pulao (Rice with green peas and cheese)
        • Muttar pulao (Rice with green peas)
        • Pulao with cauliflower, green peas and potatoes
        • Vegetabale Pulao
        • Tamarind Rice (Imly rice)
        • Arhar dal with rice khichdi
  • Meat Dishes - Index
    • Meat Dishes >
      • Meat Dishes - Index
      • About the Indian meat dishes
      • Beef Kebabs
      • Beef Keema with Spinach
      • Ground Beef shammi kebabs
      • Beef Seekah Kebabs (Minced meat roasted on skewers)
      • Beef Frankie (wrap)
      • Beef with Spinach Curry
      • Butter Chicken (Murg makhani)
      • Chicken Curry
      • Chicken Kebabs
      • Chicken Keema with spinach
      • Chicken Seekh Kebabs (Minced meat roasted on skewers)
      • Chicken kebabs Stir fry
      • Chicken Shami kebabs
      • Chicken korma
      • Chicken Frankie (wrap)
      • Chicken tikka Masala
      • Chicken with spinach curry (chicken saag)
      • Palak Gosht (Beef with Spinach Curry)
      • Chicken Saag (Chicken with spinach curry)
      • Tandoori chicken
  • Kati Roll
    • Kati Roll - Index
    • Beef kati roll
    • Chicken kati roll
    • Paneer kati roll
  • Paneer dishes - Index
    • Paneer dishes >
      • About paneer
      • Paneer dishes - Index
      • How to make the paneer at home
      • Butter Paneer (Paneer makhani)
      • Crumbled paneer curry with green peas
      • Kadhai paneer
      • Muttar paneer (paneer with green peas)
      • Paneer curry (paneer ke sabzi)
      • Paneer tikka (Barbecued Paneer Kebabs)
      • Paneer Bhurji (Scrambled Paneer)
      • Palak paneer (spinach with paneer)
      • Paneer Frankie (wrap)
      • Paneer tikka masala
      • Shahi paneer
      • Tandoori Paneer Tikka Kebab
  • Kofta - Index
    • Koftas >
      • Kofta - Index
      • About Koftas
      • Cabbage Koftas (Bandh gobi kofta)
      • Lauki Kofta curry (Bottle Gourd)
      • Masoor Dal Kofta
      • Paneer Koftas
      • Palak Kofta (Spinach kofta)
  • Vegetable dishes - Index
    • Vegetable dishes with gravy >
      • Vegetable dishes - Index
      • About the Vegetables dishes
      • Arbi with gravy (Taro roots)
      • Aloo tamater ke sabzi (Potatoes with toamtoes curry)
      • Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
      • Aloo wadiyan (Potatoes with urad dal wadiyan)
      • Besan Kadhi
      • Bharwa aloo (Stuffed potatoes)
      • Dum Aloo (Potato curry)
      • Egg curry (Ande Ki curry)
      • Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
      • Sarson Ka Saag
      • Spinach with mushrooms
      • Stuffed cabbage rolls curry (Bandh gobi ki rolls)
      • Palak Mushroom curry (Spinach with Mushroom curry)
      • Punjabi Kadhi (Besan pakoda kadhi)
      • Pyaz ki Aloo (Potatoes with onion curry)
  • Vegetables side dishes - Index
    • Vegetables Side dishes (sukhi sabzi) >
      • Vegetables side dishes - Index
      • About the vegetables
      • Aloo baingan (Eggplant with potatoes)
      • Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
      • Aloo Gobi masala (Cauliflower)
      • Aloo methi ki sabzi (Potatoes with fenugreek leaves)
      • Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
      • Aloo Muttar masala
      • Aloo palak ke sabzi (Potatoes with spinach)
      • Arbi - Masala arbi (Taro roots)
      • Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
      • Bell peppers with onion and potatoes (Capsicums)
      • Eggplant Bharta- Indian Roasted Banigan Ka Bharta
      • Baingan Ka Bharta (Eggplant Bharta)
      • Bharwa Baingan (Stuffed Eggplants)
      • Bharwa Bhindi (Okra Stuffed with onion masala)
      • Bharwa banana peppers - Banana peppers stuffed with potatoes
      • Bhindi ke Sabzi (Okra)
      • Cabbage Curry (Bandh gobi, patta gobi)
      • Gajar methi ki sabzi (Carrots with Fenugreek leaves)
      • Capsicum masala (Bell peppers)
      • Gawar Ke Phalli (Cluster Beans)
      • Gawar Ke Phalli (Cluster Beans)- 2
      • Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
      • Gobi ki bhurji (Grated cauliflower with Green Peas)
      • Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
      • Gobi Musallam (Cauliflower)
      • Green Beans (French beans)
      • Karela Bharwa with masala (stuffed Bitter Melon)
      • Lobia ki phalli (Green long beans)
      • Kaddu Ki Sabzi (Yellow pumpkin curry)
      • Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
      • Jera Aloo (Potatoes with Cumin Seeds)
      • Jeera Aloo (Potatoes with Cumin Seeds)
      • Mooli ki bhurji (White daikon radish bhurji)
      • Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
      • Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
      • Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
      • Sem aloo ki sabzi (Flat beans with potatoes)
      • Sem aloo ki sabzi (Green fava beans with potatoes)
      • Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
      • Masala Turaii (Zucchini with Masala)
      • Turai ki sabzi (zucchini)
  • Salad - Indian salads
    • Salad - Indian salads Index
    • Kala Chana Salad - Indian Black Chickpea salad
    • Cabbage salad - (Indian spicy Cabbage salad)
    • Fruit salad - Indian spicy fruit salad
    • Chickpea Salad - Indian spicy chickpea salad
    • Corn Salad - Spicy Indian Corn Salad
    • Kachumber Salad - Indian Cucumber, Onion & Tomato salad
    • Mixed Bean Salad - Indian Mixed Bean Salad
    • Sprouted Green Moong Salad - (Indian recipe)
    • Quinoa Salad with Strawberries, Blueberries and Grapes
  • Popular Indian Sweet dishes- Index
    • Desserts .. Popular North Indian sweets >
      • About Indian desserts
      • Indian sweet dishes - Index
      • Almond burfi (Badam Ki Burfi)
      • Almond Halwa
      • Besan ka Halwa (Gram flour Halwa)
      • Besan ka ladoo (Gram flour ladoo)
      • Boondi (Sweet Boondi)
      • Boondi or Boondi Ladoo
      • Boondi Ladoo
      • Carrot Burfi (Gajar ki burfi)
      • Carrot Halwa (Gajar ka halwa)
      • Cashew burfi (Kaju burfi, Kaju katli)
      • Coconut Burfi (Nariyal Ki Burfi)
      • Gujia
      • Gulab jamun
      • Kheer (Rice pudding)
      • Kala Jamun
      • Lauki Ka Halwa (Bottle gourd Halwa)
      • Makhanna Kheer (Puffed lotus seeds pudding)
      • Rasugalla
      • Rasgulla
      • Rasmalai
      • Rasmalai
      • Sabudana Kheer (Tapioca Pudding)
      • Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
      • Shrikhand (Sweet Yogurt)
      • Sooji Ka Halwa (Cream of wheat, Rava)
      • Pista burfi (Pistachio Burfi)
      • Phirni (Rice pudding)
      • Petha
      • Pumpkin burfi (kaddu ki burfi)
      • Til ke Burfi (Seasme Seed Burfi)
  • Snacks and chaats - Index
    • Snacks and Chaats >
      • Snacks & chaats - Index
      • About snacks and chaats
      • Aloo Bonda (potato balls dipped in Besan Batter)
      • Aloo Tikki (Potato patties)
      • Besan sev (Gram flour noodles)
      • Besan spicy french toast (Toast dipped in besan batter and cooked)
      • Besan cheela (Gram flour pancake)
      • Besan and sooji ka cheela (Gram flour & cream wheat pancake)
      • Bread rolls stuffed with spicy potatoes
      • Chola Aloo Tikki (Potatoes and chick peas patties)
      • Chole Chaat - Indian spicy Chickpea Chaat
      • Corn Chaat
      • Fruit Chaat - Indian spicy Fruit chaat
      • Kala chana chaat- Indian Black chickpea chaat
      • Dahi Vada ( urad dal pakoras with yogurt)
      • Dokhla Tips
      • Besan Ka Dokhla (Gram flour dokhla)
      • Moong Dal Dokhla
      • Sooji ka Dokhla (Cream of Wheat Dokhla)
      • Urad Dal and Rice Dokhla
      • Gol Gappa (Pani Puri)
      • Dosa
      • Dosa aloo masala for dosa stuffing (Potato Dosa masala)
      • Rava Dosa
      • Sambher
      • Idli
      • Rava Idli (Sooji or Cream of wheat idli)
      • Rava Masala idli (Masala idli)
      • Hariyalli tikki or Hara bhara kebab
      • Mathri (Crispy salty crackers)
      • Gluten Free Mathri (Crispy salty crackers)
      • Medu Vada
      • Vegetable Cutlets (Mixed vegetable cutlets)
      • Moong Dal Cheela (Moong dal pancake)
      • Namkeen paras (Cispy salted crackers)
      • Aloo pakoras (Potato fritters)
      • Cauliflower pakora (Gobi ka pakora)
      • Pakora with Green Moong Dal and potatoes (Fritter)
      • Pyaz ka pakoras (Onion pakoras fritter)
      • Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
      • Potatoes and vegetables mix pakoras (Fritter)
      • Palak pakora (Spinach pakoras)
      • Paneer pakoras (Fritter)
      • Chicken pakoras (Fritters)
      • Papari / papadi Chaat
      • Bharwa mirchi ka pakora (Stuffed green chilie fritters)
      • Poha with green peas
      • Potato Cutlet
      • Potato paneer tots
      • Roasted cauliflower
      • Tandoori Gobi (Tandoori Cauliflower)
      • Sabudana, Aloo Vada (Tapioca cutlet with potato)
      • Samosa (Muttar aloo samosa)
      • Shakkar paras (Sweet crackers)
      • Sprouted Green moong chat
      • Upma
      • Uthappam (Rice & Dal uthappam) (pancake)
      • Uthappam (Rava Uthappam) (Pancake)
  • Chutneys
    • Chutney - Index
    • About Chutney
    • Coconut chutney
    • Hari chutney (Green chutney, coriander leaves or clintro chutney)
    • Pudina Ki chutney (Mint chutney)
    • Tamarind chutney (Imli ki chutney)
    • Tomato Chutney
  • Raita (Yogurt)
    • Raita (Yogurt) - Index
    • About raita and Yogurt
    • Aloo, Dhai ka raita (yogurt with potatoes)
    • Boondi ka raita (yogurt with boondi)
    • Gajar ka raita (Yogurt with carrots)
    • Kheera ka raita (Yogurt with cucumber)
    • Lauki ka raita (Yogurt with lauki)
    • Pudina ka raita (Yogurt with mint leaves)
    • Palak ka raita (Yogurt with spinach)
    • Yogurt with green onion, cucumber and tomatoes
  • Breakfast dishes - Index
    • Breakfast dishes - Index
    • Anda Bhurji (Egg Bhurji)
    • Spicy scrambled eggs
    • Muttar Chaat (Green peas)
    • Kala Chana (Black chana)
    • Moong dal chaat or sukhi moong dal
    • Sweet Dalia (Cream of Wheat Porridge)
  • Indian Breads (Roti, Paratha, poori)
    • Indian Breads - Index
    • About Indian Breads
    • ROTI:
    • Roti - Index
    • Chapattis (Pulkha or Roti)
    • Bajra ki Roti (Millet flour)
    • Besan ki roti with onions (Gram flour roti)
    • Lachha roti (Spiral Layered roti)
    • Makai ki roti (Corn flour roti)
    • Methi ki roti (Roti with Fenugreek leaves)
    • Roti with Layers (Paratdar Roti)
    • Roomali roti
    • PARATHAS:
    • Paratha - Index
    • Aloo paratha (Potato stuffed paratha)
    • Bajra (millet) ka paratha
    • Besan ka paratha (Gram flour paratha)
    • Gobi ka paratha (Cauliflower stuffed paratha)
    • Lachha paratha (Spiral layered paratha)
    • Layered Paratha (Paratdar Paratha)
    • Makai ka paratha (corn flour paratha)
    • Methi Ka Paratha (Paratha with Fenugreek leaves)
    • Mooli ka paratha (Daikon stuffed paratha)
    • Mughlai paratha
    • Muttar Ka paratha (Paratha with green peas)
    • Palak paratha (spinach paratha)
    • Paneer paratha
    • Urad Dal stuffed paratha
    • Puri - Index
    • Poori (Puri) :
    • Poori (Puri)
    • Methi ki poori (Poori with Fenugreek leaves)
    • Muttar Poori (Poori with green peas)
    • Palak poori (Poori with spinach)
    • Poori stuffed with urad dal (kochari)
    • Bhature
  • How to...........
  • How to make Garam masala
  • How to make Ghee from Butter (Clarified Butter)
  • How to make basic onion masala
  • How to make & freeze onion masala in large quantity
  • How to make the paneer at home
  • How to sprout mung beans (Moong Dal)
  • How to sprout Black grams (Urad Dal)
  • How to make yogurt at home
  • How to marinate chicken
  • How to make roasted Jerra powder (Cumin Seeds)
  • Restraunt style curry gravy
  • Cooking measurement conversion
  • Measurement Converter

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                                       Besan ka Dokhla
                                      (Gram Flour dokhla)

Besan ka Dokhla is a traditional dish from Gujarat, but become very popular not only in India but other parts of the world. Dhokla is an excellent dish for breakfast and mid-afternoon or tea time snack and also great for appetizer and often served in parties.

Besan Dokhla is soft and spongy made by steaming besan (gram flour) and yogurt batter. After steaming it is cut into pieces then seasoned with curry leaves, sliced green chilies and mustard seeds and asafetida tadka. Besan Dokhla is usually accompanied with Dhania chutney (Hari chutney) or Tamarind chutney which makes every bite refreshing and heavenly. Since dokhla is steamed it is a nutritious guilt free snack.
Ingredients for Dokhla:

1    Cup of gram flour (Besan)
½   Cup plain yogurt (Homemade savor yogurt preferred)
½   Tablespoon fresh fine grated ginger 
2    Medium green chili fine chopped or to taste
1    Teaspoon sugar
2    Teaspoons lemon juice
½   Teaspoon salt or to your taste
1½  Tablespoon vegetable oil
 2    Teaspoons ENO fruit salt    
 ½   Cup of water
 
Water as required (depending on the consistency of yogurt)

Cooking measurement conversion
Measurement converter
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Besan (Gram flour)
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Yogurt
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Grated Ginger
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Chopped Green chilies
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Lemon juice
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Sugar
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Salt
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Oil
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Water
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ENO powder
​Ingredients for seasoning:

2     Tablespoons vegetable oil
1½  Teaspoons mustard seeds (Rai)
6      Medium green chilies–sliced lengthwise (remove the seeds & membrane
        to reduce the heat)
6      to 8 Curry leaves (curry patta)
1      Pinch of Asafetida (Hing)
 2     Tablespoons Sesame seeds
2      Dry whole red chilies
2     Tablespoons chopped coriander leaves
3     Tablespoons Water
Slice of lemon or lemon juice

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Mustard seeds (Rai)
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Asafetida (Hing)
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Red dry chilies
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Curry leaves
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Chopped coriander leaves
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Sesame seeds
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Green chilies- sliced
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Slice of Lemon
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Oil
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Water
Utensils to steam Dhokla:

1.    Dokhla stand with pot

If you do not have Dokhla stand then you need: (See dokhla tips)         

2. Large pot with cover (Pot should be big enough to hold the dish for steaming
​     Dokhla)


3.  Round or square 2”-3” deep cake baking pan or a metal plate with the edges.

4.  Cake cooling rack.
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Dokhla cooker with stand
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Large pot
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Pan for steaming Dokhla
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Rack
Directions: 

1. In a bowl add Besan (Gram flour)

​2. Add yogurt.

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In a bowl add Besan (Gram flour)
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Add yogurt in Besan
​3. Add water.

4. With a hand mixer beat Besan with yigurt it for 2  minute or until it become
    light and fluffy.
 If beating by spoon then beat it until batter become light and
    fluffy, remove all
 the lumps, add some water if required.
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Add water in Besan
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Mix Besan with hand mixer
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Add salt and mix
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Besan Dokhla batter
5. The mixture should have a thick consistency.

6. Cover the bowl and keep it in a warm place to ferment for 3 to 4 hours or
    over night. 
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Consistency of the batter
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Cover the bowl
7.  Once batter is fermented and ready to make Dokhla, prepare Dokhla cooker to 
      steam Dokhla. (I am steaming Dokhla in a pot as I do not have Dokhla
​       cooker)     


8.  In a large pot add water up to 1½ “ level of the pot and bring it to boil.
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In a pot add water and boil
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Water start boiling
9. Once water starts boiling place the rack in the pot. (If you do not have a rack
​     then place a stainless bowl upside down)

10.  Lightly grease the plates of Dokhla stand or the pan. 
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Place the rack in the pot
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Grease the pan
11. Add oil in fermented batter and mix.​
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Dokhla batter is fermented
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Add oil
12. Add sugar in batter and mix.

​13. Add Lemon juice in batter and mix
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Add sugar and mix
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Add lemon juice and mix
​​14. Add green chilies and grated ginger in batter and mix.
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Add green chilies & grated ginger
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Besan Dokhla batter
15.  Just before steaming add ENO fruit salt in the batter.

16. Sprinkle about 2 teaspoon of water over the ENO fruit salt, the bubble will
      start forming, with the spoon mix gently, the batter will start rising.  
​
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Add ENO Fruit salt in the batter
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Sprinkle water over ENO fruit salt
17.  ​Pour the batter immediately into the greased Dokhla pan or the plates, fill
       about half the height of the pan. Shake the pan or plates clockwise to spread
       the batter in an even layer.
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Batter start rising
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Pour batter in the pan
18. Immediately place pan with the batter in the pot, cover the lid of the pot and
​       steam on medium high heat for 10 to 12 minutes.
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Dokhla batter in the pan
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Place the pan in the pot
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Cover the pot
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Take the cover off the pot
19. To check if dokhla is done take a toothpick and poke it in the center, if the toothpick comes out clean and dry it means dokhla is done, if not, cook it little longer and check again. 

20.  Take the dokhla pan out of the steamer and let it cool down.
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Insert toothpick in Dokhla to check
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Steamed Dokhla
21. Once Dokhla cools down take a butter Knife or a plastic knife and grease a
      little and gently slid along the edges to loosen the Dokhla.

22. Place a upside plate on the top of the pan.
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Slid a knife to loosen up Dokhla
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Please a plate on the top of the pan
23. Invert the Dokhla steaming pan. If pan is greased well and loosen up well the
​      Dokhla will easily get inverted on the plate.
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Invert the pan
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Dokhla slide out on the plate
24.Take a knife and grease a little and cut Dokhla into 2” square pieces or the
​      desired size. 
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With a knife cut the Dokhla
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Dokhla is cut into pieces
25.While Dokhla is warm pour the seasoning mixture evenly on the Dokhla
      and let it seep through the 
sliced edges. With a spoon pour some seasoning
      through the edges of Dokhla pieces.  
​

26. Sprinkle chopped coriander leaves over Dokhla.
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Pour seasoning over Dokhla
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Sprinkle coriander leaves
25 Serve Dokhla with coriander chutney or tamarind chutney.
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Besan Dokhla
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Green chutney
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Tamarind chutney
Direction to prepare the seasoning: 
 
1.  In a frying pan add 2 Tablespoon oil and heat.

2.  ​Add 1 Teaspoon mustard seeds and allow them to crackle.
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In a pan add oil and heat
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Add Mustard seeds & fry
3  Add red chilies and asafetida (Hing) and fry for few seconds.
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Mustard seeds are fried
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Add chilies and asafetida (Hing ) & fry
4. Add sesame seeds and sauté for few minutes. Don’t brown the seeds.

5. Add curry leaves and fry for few seconds.​ 
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Add sesame seeds and sauté
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Add curry leaves and sauté
6. Add sliced green chilies and sauté for few minutes.

7. Add 2 tablespoons of water, b
e careful while adding water as the mixture
     sizzles.

8.  Mix water with mustard seeds, green and red chilies and curry leaves and cook
     for few minutes.
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Add green chilies & sauté
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Add water & mix and cook
9. Squeeze some lemon juice and mix.

10. Seasoning for Dokhla is ready turn the stove off.
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Squeeze some lemon juice
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Seasoning for Dokhla is ready
Tips:  (See Dokhla tips) 


1. The batter have to be fermented otherwise the doklha won’t be spongy.

2.  If the yogurt is watery then it requires less water to make the batter. 
      
3.  Make sure steamer is start making steam before placing the dish with
     batter in it otherwise dokhla may not turn spongy.

4.  Eno fruit salt could be purchased from any Indian grocery store.

5.  After adding ENO fruit salt in the batter don’t keep it idle for a
     long time,
 steam it immediately, otherwise dhokla will not be spongy

6.  If you want to prepare dhokla in batches then prepare batter without  adding
     ENO salt and divide it into two equal portions. Add ENO salt in one portion
     and mix and pour immediately into greased pan and steam. When first
     batch is steamed add ENO salt in the other portion and follow the same
​     process. 
   
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you      

Geeta Seth
Other recipe:

Dokhla tips                                                   Besan cheela (Gram flour pancake)

Moong dal Dokhla                                      Moong dal cheela (Pancake)

Sooji ka dokhla                                          Sooji halwa (Cream of wheat halwa)

Urad dal and rice dokhla                     Uthappam with cream of wheat (sooji)                     
    Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.. Thank you.. Geeta Seth
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