Home » Sweets & Desserts » Carrot Dhokla


Suji, coconut – 50 gram each
Besan ( Bengal gram flour) – 250 gram
Cream with sour taste – 250 ml
Water – 100 ml
Salt – as required
Garlic – 4 cloves
Ginger – 1 piece with I cm
Green chilly – 4
Soda powder – ¾ tea spoon
Turmeric powder – ¼ tea spoon
Mustard seed – 1 tea spoon
Coriander leaves – 250 gram ( chopped small)
Curry leaves – 10 – 12 nos
Oil – ( required to grease the plate)

Method of preparation

Mix suji, Besan, cream, salt and water and keep the batter aside for one whole night. Allow it to get fermented. Grind the Garlic ginger and green chilly to make a thick paste. Add the paste into the fermented batter and mix. Then add the grated carrot , turmeric powder, soda powder and mix. Take a 20 cm round shaped cake tin and grease it with butter. Then pour the batter into it and steam it for 20 minutes. On getting cooled cut it into required shapes. Take a frying pan and heat oil. Add mustard see, curry leaves into It and fry. When the mustard get spluttered put the dhokla pieces above it. Then decorate it with grated coconut and coriander leaves.

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