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- Besan/chikpea flour-3 1/2 cups
- Turmeric-1/8Th spoon
- Eno fruit salt-1 /2 teaspoon
- Hing-1/4Th teaspoon
- Pepper powder-1/2 teaspoon
- Ginger pieces-1/2 teaspoon
- Green chili paste-3 teaspoons
- Salt-to taste
- Desicated coconut/fresh coconut-2 table spoons
- Oil-1 table spoon
- Garlic ghee-1 table spoon
- cumin-1 teaspoon
- Mustard-1 teaspoon
- Curry leaves-1/2 teaspoon
- Kasoori methi-1/2 teaspoon
- Hing-pinch
- Urad dal-1 teaspoon
METHOD:
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- In a bowl combine flour,turmeric,pepper,ginger,hing,turmeric,salt,kasoori methi,Eno fruit salt ,some garlic ghee , water,mix well with spatula without forming lumps
- Now grease a pan with remaining garlic ghee and the batter
- Steam in pressure cooker for 10 to 15 minutes or until done
- Now open the lid and transfer the dokla to a serving plate
- cut into desired pieces(for kids you can use cookie cutters to attract them).
- Now make seasoning and pour this on the dokla pieces
- Garnish with coconut flakes and cilantro and serve
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