Ingredients
For dhokla batter
Samak and sabudana – inline image
Samak chawal – 1 cup
Sabudana/Sago pearls – 4 tbsp or ? cup
Ginger paste – 1 tsp
Green chilli paste – 1 tsp
Sendha salt – to taste
Sugar (optional) – 1 tsp
Curd – ½ cup
Water – ¾ cup
Fruit Salt – ½ -¾ tsp (one Eno sachet)
Oil – for greasing the bowl
For Tempering
Oil – 2 tbsp (groundnut oil, prefer cold pressed oil)
Cumin or mustard seed – 1 tsp
Sesame seeds – 1 tsp
Green Chilli – 2 nos (slit)
Curry Leaves (optional) – a handful
Coriander sprigs (optional) – few
Lemon juice – 2tsp
Sugar – 1tsp
Procedure for Dhokla
Step 1: Dry grind samak chawal into a grainy powder. Avoid grinding it into a fine powder. If you prefer, you can wash the samak before use; after washing, sieve out the excess water and then grind. Some also choose to soak the samak chawal and grind it after 3-4 hours.
Step 2: Dry grind raw sabudana into a coarse powder.
Step 3: Mix in salt, curd, and ginger-green chili paste. If you don’t like ginger, you can omit it. Add water to achieve a flowing batter consistency. Set the mixture aside to rest overnight or for 2-4 hours.
Samak dhokla reciepe
The batter should have a flowing consistency.
Step 4: Set the steamer with sufficient water on the flame and then grease the pan before adding Eno solution to the batter.
Step 5: Mix Eno with a little oil to coat each granule of Eno with oil.
Step 6: Add this Eno mix to the batter. Mix well and pour it into the greased pan to set in the steamer.
Step 7: After 20 minutes, check with a toothpick, knife, or fork in the center of the pan if the dhokla has cooked well. It will come out clean. Set the pan aside to cool.
Step 8: Be in no haste. Flip the side of the dhokla in the pan by tapping at the bottom of the pan, only after it cools completely.
Procedure for Tempering
Step 1: Heat a tempering or tadka pan, pour oil, add mustard or cumin seeds, sesame seeds, and split chilies and curry leaves to crackle.
Step 2: Add lemon juice with sugar and 4 tbsp water in it. Put off the flame.
