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
        • Arhar Dal with rice khichdi (Toor dal khichdi)
        • 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)
  • 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
    • About paneer
    • Paneer dishes - Index
    • How to make Paneer at home
    • Butter Paneer (Paneer makhani)
    • Crumbled paneer curry with green peas
    • Kadhai paneer
    • Muttar paneer (paneer with green peas)
    • Paneer Curry
    • 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 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
  • How to make Paneer at home (step by Step)

Sooji / Rava Dokhla

                                   Sooji ka Dokhla
                              (Dokhla with cream of wheat)

Sooji dokhla is a tasty variation of the traditional Besan dokhla. It is prepared by steaming steaming sooji (cream of wheat) and yogurt batter. After steaming it is cut into pieces and seasoned with curry leaves, chopped green chills and mustard seeds and asafetida tadka. When you have guest over and you want to make something tasty spicy and quick for breakfast, sooji dokhla always comes to mind. It is very easy and quick to make then dal dokhla, because it does not
require dal to be soaked then grinded in to a paste and long fermentation
time.  Lot of variation could be made in seasoning to make this dish interesting. It is served with chutney and a great dish for not only breakfast but also a great appetizer and a delicious snack.
  Ingredients:

1     Cup sooji /Rava (Fine Sooji)
1½  Tablespoon vegetable oil
1     Teaspoon fresh fine grated ginger 
1     Medium green chili – fine chopped 
½    Cup plain yogurt (homemade sour yogurt preferred)
 2   Teaspoons lemon juice
 ½  Cup of water or as required (depending on the consistency of yogurt)
½    Teaspoon salt or to your taste
 2    Teaspoon ENO fruit salt    

 Cooking measurement conversion
Measurement converter
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Sooji (Rava)
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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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ENO powder
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Salt
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Water
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Oil
Ingredients for seasoning: 
 
1     Teaspoon mustard seeds (rai)
1     Pinch of asafetida (hing)
2     Dry whole chilies (break into two pieces)
​2     Table spoons of sesame seeds

2     Tablespoons chopped coriander leaves
4     Medium green chilies-slices lengthwise remove the seeds & membrane to
       reduce the heat 
2     Tablespoons vegetable oil  
8     to 10 Curry leaves (curry Patta)
2     Tablespoon of water
       Slice of lemon or lemon juice
​​
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Mustard seeds
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Hing (Asefitda)
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Red chilies
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Curry leaves
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Chopped coriander leaves
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Sesame seeds
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Sliced green chilies
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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)                      

1. Large pot with cover (Pot should be big enough to hold the baking dish)

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

3.  Cake cooling rack. (If you do not have rack you place a little bowl in the
     steamer)
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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 sooji, salt and oil, and with the spoon mix it well, breaking all
     the lumps. 
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In a bowl add Sooji (Rava)
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Add Salt and mix
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Add oil in Sooji (Rava)
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Mix oil well with Sooji (Rava)
2.   Add yogurt in sooji and with the spoon mix it well. ​
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Add Yogurt in Sooji (Rava)
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Mix Yogurt with sooji (Rava)
4. Add water little at a time and mix it with sooji and yogurt batter. The
    mixture should have a thick consistency.
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Add water in sooji, Yogurt mix
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Dokhla batter consistency
5. Cover the bowl and keep it in a warm place for 2 hours or longer so that sooji
​    observe the moisture. ​
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Sooji Dokhla batter
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Cover the batter
 6. Once batter is ready to make dokhla, prepare Dokhla cooker to steam Dokhla.
     (I am steaming Dokhla in a pot as I do not have Dokhla cooker)    
​
7.   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
8.  Once water starts boiling place the rack in the pot. 

​9.  Lightly grease the pan.     
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Please the rack in the pot
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Grease the pan
10. Once sooji observe the water batter becomes thick, add some water as needed.

11. Add Lemon juice in batter and mix.

​12.  Add fine chopped chilies and grated ginger and  mix the batter well.
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Add Lemon juice and mix
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Add ginger and green chilies
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Mix chilies & Ginger well with batter
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Sooji Dokhla batter
 13. Just before steaming add ENO fruit salt in the batter. 
   (Add ENO fruit salt only in the amount of batter you are going to steam at
     a time)
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Batter consistency
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Add ENO fruit salt in batter
14. 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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Sprinkle water over ENO fruit salt
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Batter start foaming
15.  ​Pour the batter immediately into the greased Dokhla pan, 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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Pour batter in the pan
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Dokhla batter in the pan
16. Immediately stack the dokhla plates in the stand and place the dokhla stand or
      pan with the batter in the pot, cover the lid of the pan and steam on medium
​      heat for 8 to 10 minutes. 
​​
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Place the steaming pan in the pot
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Cover the pot
​17 Take the cover off the pot.

18. To check if Dokhla is done take a toothpick and poke it in the center of the
      Dokhla, if the toothpick comes out clean and dry it means dokhla is done, if
      not, cook it little longer and check again.
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Take the cover off the pot
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Insert toothpick in Dokhla to check
19. Take the dokhla stand or pan out of the pot and let it cool down.

20. Take a butter Knife or a plastic knife and grease a little and gently slid
      along the edges to loosen the Dokhla.
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Steamed Dokhla
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Slid a knife to loosen up Dokhla
21. Place a upside plate on the top of the pan.

22. Invert the Dokhla steaming pan. If pan is greased well and loosen up well the 
      Dokhla will easily get invert on the plate.
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Please a plate on the top of the pan
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Invert the pan
23.Take a knife and grease a little and cut Dokhla into 2” square pieces or the
      desired size. 
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Dokhla slide out on the plate
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With a knife cut the Dokhla
24. 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.  
 
25. Sprinkle chopped coriander leaves over Dokhla.

26.  Serve the dokhla with coriander chutney or tamarind chutney.
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Pour seasoning over Dokhla
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Sprinkle chopped coriander leaves
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Sooji Dokhla
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Green chutney
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Tamarind chutney
 Direction to prepare the oil for seasoning: 
 
 1.   In a frying pan heat 2 Tablespoon oil
 
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 Red chilies & 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 fry
​6.    Add sliced green chilies and sauté for few minutes. 

7.    Add 2 tablespoons of water, be 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. If you prefer dokhla to look yellow instead of white then add few drops of
    yellow color in batter before steaming it.  

2. If the yogurt is watery then it requires less water to make the batter. 
​
3. Eno fruit salt could be purchased from any Indian grocery store.

4. 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.

5. If you want to prepare dokhla 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 recipes:
                                                                      
Dokhla tips                                                          Idli
                                                                                 

Besan ka dokhla                                                Dosa

Moong dal dokhla                                          Moong dal cheela (Pancake) 

Urad dal and rice dokhla                             Poha with green peas
    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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