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 shammi 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 (Bottle gourd or Dudhi, Ghiya kofta)
      • 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)
      • Bharwa Baingan (Stuffed Eggplants)
      • Baingan Ka Bharta (Eggplant Bharta)
      • 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 desserts - Index
    • Desserts .. Popular North Indian sweets >
      • About Indian desserts
      • Indian desserts - Index
      • Almond burfi (Badam Ki Burfi)
      • Besan ka Halwa (Gram flour Halwa)
      • Besan ka ladoo (Gram flour ladoo)
      • Boondi (Sweet Boondi)
      • Boondi Ladoo
      • Carrot Burfi (Gajar ki burfi)
      • Carrot Halwa (Gajar ka halwa)
      • Boondi or Boondi Ladoo
      • 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
      • Ras Mali
      • 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)
      • 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
  • 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
  • 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
  • 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

Urad dal and Rice Dokhla

                     Urad Dal and Rice Dokhla

Urad dal and rice dokhla is a traditional Gujarati dokhla which is made from fermented urad dal and rice batter and seasoned with curry leaves, green chilies, mustard seeds (rye) and asafetida. Urad dal and rice dokhla is also known as white Dokhla or khatta (savor) dokhla, which is similar to idly. It became Savor because savor yogurt is added to the batter. Urad dal and rice  dokhla is a healthy and light, and a prefect sour snack when served with Dhania chutney or Tamarind chutney. It is not only nutritious dish for the breakfast but it is a great appetizer for the parties. Urad dal and rice dokhla is little time consuming it require soaking the dal and rice than grinding and fermenting the batter before steaming. So if you want to make this dokhla than you need to  pre-plan. 
Ingredients: 
 
1    Cup of rice
½   Cup of white urad dal (Urad dal without skin)
¼   Cup chana dal
½   Cup plain Yogurt (homemade sour yogurt preferred)
½   Tablespoon fresh fine grated ginger 
1    Medium green chili – fine chopped 
2    Teaspoons lemon juice
½   Teaspoon salt or to your taste
1½  Tablespoon vegetable oil
1    Teaspoon ENO fruit salt

Cooking measurement conversion
Measurement converter
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Rice
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Urad Dal
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Chana Dal
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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 Fruit salt
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Salt
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oil
Ingredients for seasoning: 
 
1   Teaspoon mustard seeds (Rai)
1   Pinch of asafetida (Hing)
2   Tablespoons chopped coriander leaves (optional)
4   Medium green chilies-sliced lengthwise, remove the seeds & 
      membrane to reduce the heat
​2   Whole Red dry chilies
2   Tablespoons vegetable oil  
8    to 10 Curry leaves (Curry patta)
2    Tablespoons Sesame seeds
2    Tablespoons of 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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Slice Green chilies
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Water
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Oil
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Slice of Lemon
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 separate bowls mix Rice, urad dal and Chana Dal.

2. Wash and soak Rice and Dal mix then soak for 6 to 8 hours or until fully
     soaked.
​
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Mix Rice, Urad Dal & Chana Dal
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Wash Rice and Dal mix well
3.  Once the rice and dal are fully soaked, drain all the water out from the rice
     mix
 and wash. After washing drain all the excess water out.
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Soak Rice and Dal's in water
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Rice and Dal's are soaked
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Wash & rinse soaked Rice and Dal's
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Soaked Rice and Dal's
4. Now place the Rice and soaked dal in the blender and grind it, using as little
    water as possible, drop1 to 2 spoons of water if need to lubricate. Grind till you
     get a smooth paste.

5. Grind with switch on and off so that Rice and dal  keeps mixing.

6. While grinding in between stop the blender and open the cover and with
    a spatula mix Rice and Dal so that dal grinds evenly into a smooth paste.    
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Add soaked Rice & Dal in the Blender
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Grind Rice and Dal
​7. Transfer the Rice and Dal paste into a bowl.

8. Add yogurt in the paste and mix it well.
 Add little water if needed, batter
    should be thick like Idli
 batter. (If you live in cold climate then add ¼
     teaspoon of yeast in the batter that will help the batter to ferment)

9. Do not add the salt to the mixture this time because salt slow down the

    fermentation process.

10. Cover the bowl and keep it in a warm place to ferment for 8 to 9 hours.
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Transfer Rice and Dal paste in a bowl
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Add Yogurt and mix
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Dokhla Batter
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Cover the bowl
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Fermented Dokhla batter
11. Once the batter is fermented add salt and mix

​12. Add lemon juice and mix.​
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Add salt and mix
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Add Lemon juice and mix
13.​ Add green chilies and grated ginger in batter and mix.
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Add Green chilies & Ginger
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Mix chilies & Ginger well with batter
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Dokhla batter consistency
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Urad Dal Dokhla batter
14. When ready to make Dokhla, prepare Dokhla cooker to steam Dokhla. (I am
       steaming Dokhla in a pot as I do not have Dokhla cooker)     


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


15.  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
16. Just before steaming add ENO fruit salt in the batter. (Add ENO salt on the
      amount of batter you are going to use at a time).
 

17. Sprinkle 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
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Sprinkle water over ENO fruit salt
18.  Pour the batter immediately into the greased Dokhla plates or pan, fill
       about half the height of the pan or plates. 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
19. Immediately stack the Dokhla plates and place the Dokhla stand or pan
       with the batter in the steamer, cover the lid of the pot and cook on medium
       heat for 8 to 10 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
 20.  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. Turn the stove off.

21.  Take the Dokhla stand or pan out of the pot and let it cool down.
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Insert toothpick in Dokhla to check
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Steamed Dokhla
 ​22. Once Dokhla coool down take a butter Knife or a plastic knife and grease a
       little and 
gently slid along the edges to loosen the Dokhla.

23.. 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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Place a plate on the top of the pan
​24.​ Invert the steamed Dokhla 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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Urad Dal Dokhla
25.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
​26. 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.  
​

27. Sprinkle chopped coriander leaves over Dokhla.

28. Serve Dokhla with
 coriander chutney or tamarind chutney.  

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Pour seasoning over Dokhla
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Sprinkle Coriander leaves
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Urad Dal and Rice Dokhla
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Green chutney
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Tamarind chutney
Directions to prepare the oil for seasoning:
 
1  In 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 day before you plan to make dokhla, soak the rice and dal in the morning
     and grinded in the evening, mix the yogurt and leave it to ferment overnight.

2. Batter must be fermented otherwise dokhla will not be spongy. If the dokhla  
    batter does not ferment then add ½  teaspoon of yeast and mix, cover the bowl
    and place it in a warm place till the batter farments.

3. Add few drop of yellow color in the batter, if you want dokhla to look yellow.

4.  Make sure steamer is start making steam before placing the baking dish with
     batter in it otherwise dokhla may not turn spongy.


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


6.  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.

7. 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                                                Dosa

Besan Dokhla                                            Besan cheela (Gram flour pancake)  

Moong dal dokhla                                     Idli

Sooji ka dokhla                                        Uthammpam with rice & urad dal
(Cream of wheat or rava dokhla)    

    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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