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Kadala parippu (split Bengal gram) – 250 gram
Green chilly – 2
Ginger paste – 1 tea spoon
Mustard, soda powder – ½ tea spoon each
Hing – 1 pinch
Coriander leaves chopped small – 10 gram
Grated coconut – 4 table spoon
Curry leaves – 4
Salt – as required
Oil – 2 table spoon
Method of preparation
Soak the Bengal gram for one whole night and next day grind it roughly. Later keep this aside for 68 hours and allow to get fermented. Add green chilly, ginger paste, hing, soda powder, salt, 1 table spoon oil, little water and mix. Take 20cm/ 8 inch circular shaped cake tin and grease it with oil. Pour the prepared batter into the cake tin. Cook it by steaming for 1012 minutes. Heat the remaining oil in a soda pan . add mustard seed, curry leaves and fry. Add this into the prepared dhokla. Then decorate it with coconut and coriander leaves. Cut it into pieces and can serve.

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