HONEY LEMON DHOKLA
Do it the Gujarati way. Make the Dhokla with Lemon & Honey recipe have a good time with your family during your evenings.
- For Dhokla batter: 1 cup Besan
- 1 tbsp Dabur Honey
- 1 tsp Salt – or as per taste
- 2 tbsp Lemon juice
- 1/4 tsp Turmeric
- 1 tbsp Ginger-Green chilli paste
- 1 tbsp Refined oil
- 1 cup Water
- 1 tsp Soda
- For tempering: 1 tbsp Refined oil
- 1/4 tsp Asafoetida (Hing)
- 1 tsp Black mustard seeds
- 1/2 tsp Salt
- 10-12 leaves Curry leaves
- 4-5 nos. Green chillies (slit)
- 1 tbsp Lemon juice
- 1 tbsp Dabur Honey
- 1/2 cup Water
- For garnishing: 2 tbsp Grated coconut
- 2 tbsp Coriander leaves (finely chopped).
- Seive besan in a big glass bowl to get rid of any lumps.
- Add Dabur Honey, salt, lemon juice, turmeric, ginger-green chilli paste, refined oil and water to make a smooth batter.
- Heat 1 glass of water in a pressure cooker and set the grill.
- Grease the pressure cooker’s separator mold (or any flat based metal bowl) using a little oil and place it on the grill.
- Now add soda in the prepared batter and mix it well in one direction.
- Few air bubbles will start forming in the batter.
- Pour this mixture into the greased separator mold.
- Put the lid on the pressure cooker (without the whistle/vent weight).
- Cook on high heat for 4 mins and then on a low heat for another 4-5 mins.
- Turn off the flame and allow it to cool. You can cut the set batter in desirable shapes while it’s still slightly warm.
- For tempering, heat oil in a small pan and add hing and black mustard seeds.
- Once the mustard seeds start to splatter, add curry leaves and slit green chillies to it.
- Add water, salt, dabur honey and let it come to a boil.
- Turn off the heat and add lemon juice. Pour this tempering liquid (while it’s still hot) on the cut dhokla pieces.
- Allow the dhokla to soak in the tempering liquid and cool down to room temperature.
- Garnish it with grated coconut and chopped coriander leaves, before serving.
- Preparation Time: 20 mins.
- Cooking Time: 30 mins.
- Serves: 4.
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