Ingredients needed:- Gram flour ( Besan 100gm ) Green chillies ( 6-7 ) Corrinder leaves ( as per your requirement) Tomatoes ( finely chopped 3) Salt ( 2 Tbsp ) Water ( for thickness cannot give exact measurement ). Method :- Take a bowl and add gram flour and mix water without forming lumps. Keep on mixing with a spoon and add 1tsp turmeric to it, salt , tomatoes, Corrinder leaves. Make good good batter like dosa. Take a pan heat the pan in low flame. Put 1ysp oil and follow the method of how you do it for dosa. You have to take thick and see to it that it should not be uncooked. If it is uncooked it may trouble your stomach. So nicely fry it.
Poha – ½ cup, coarsely grounded
Semolina/Suji – ½ cup
Curd – 1 cup
Water – 1 cup
Ginger – ¼ inch, ground
Green bean stew paste – ½ tsp
Eno. – 2 tsp
For hardening
Oil – 1 tbsp
Mustard seeds – ½ tsp
Hing – ¼ tsp
Curry leaves – 1 branch
Coriander – ¼ cup, cleaved
In a bowl blend curd in with 1 cup of water until smooth. Include the remainder of the fixings with the exception of preparing pop and put in a safe spot for 30 minutes. Include water in a liner and bring to bubble.
In a steel plate apply oil for lubing. In the player include heating Eno and blend well. Add the player to the plate and steam for around 15 minutes.
Expel and keep aside. In a tadka container heat oil and include mustard seeds and let it splatter, include hing and curry leaves and cook for some time. Pour the tadka over the dhokla and spread equitably. Enhancement with hacked coriander and present with mint chutney.
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