Today, a lattice like dough will be made. Believe me, for this dhokla to be so good, I have been thinking for many days how to make such a good lattice. So, for this, I have worked very hard. It has paid off. We like sweets, but how to make it without sugar. So, let us first make it without sugar and then make it sweet. So, let us see what I need to make it.
I have taken very few ingredients. See, for making this dough, I need 1 cup gram flour. In our house, always sieve the gram flour. Set a bowl of one cup size and fill it. Half of that bowl is enough. We need normal curd at home. I am showing you curd in that bowl so that you do not make any mistake. And the half cup of water left over, that means, in total.
One cup of curd and water, both are buttermilk. By doing this, there will be no lumps in the gram flour at all. Now, there will be no lumps in the gram flour. We will add only salt according to taste, add two spoons of turmeric, do not add too much turmeric because many times you all complain that if anything reacts then it turns red on top.
I will tell you this, do tell me by commenting how to apply the gram flour, you must have noticed that there was only one spoon less water in this cup, so one spoon water is added in it, in total you need one cup of gram flour, one cup of charater, mix both of them very well, mix it for at least five minutes, this is the hard work and mix it from one side.
so that your dhokla becomes very spongy, very netted, after today I am sure you will make this type of dhokla because there is no tension in it, although we always add citric acid, it is a little mild at the time of sore throat and we can make it like this many times but many times we cannot make it, it turns red on top. If the soda is not mixed properly and some grains are not added with fruits, sometimes it happens that the dhokla becomes red from the top due to delay, sometimes its taste also becomes a bit astringent, so do not use baking powder and use these. Now we keep it covered for 10 to 15 minutes on one side. It is very important to let it rest for 10 to 15 minutes.
If you are not in a hurry, you can keep it for 1 hour also, but if you are in a hurry, then you should keep it for at least 10 minutes. It is not necessary to do this. Now here I am making it. You can make it in any pan as well. You can make it in an idli stand as well. I have kept a small mesh in it and poured about a glass of water. So here I am making it in a container. You can also take any empty container. I am making it in a container because it is made a little high. It feels good that this is a 6 inch pan, 6 and a half inch pan, I am just greasing it, now both the preparations have already been done, now let's take the mixture, I always used to get a lot of your comments that if there is no citric acid then there is no citric acid.
so I thought that instead of answering everyone, it would be better to make a recipe, now we have to beat the mixture again for 2-3 minutes, just see, this mixture is there, we have beaten it well again, then if you feel it a little liquid, you can add one spoon of gram flour and sometimes you can add a little more that I have put 114 spoon of baking powder and put it in the mixture, you have not added baking powder but if you have kept the mixture for half an hour, then you mix it quickly, you also put it in the pan,.
heat it well before that, now put this mixture and keep it in the pan like this Do not make the mistake of putting it here, it is not even for heating, take it, now keep it in a hot stream, cover it with water, let the flame remain as it is, which is normal, we keep it on full high flame and forget it for 15 minutes, if you want, you can slow it down a bit after five-seven minutes, but this is good for the team, only love is needed for 15 minutes, do not forget at all.
There are some small tricks which if you follow, then a very perfect dhokla is going to be made, right, after 15 minutes, I am checking the message, it seems when I touch it, it is ready, but still we can check it once again, we can chat, now turn off the gas, but do not hurry to take it out, keep it covered for 10-15 minutes, it has been 15 minutes,Now I have put water in it, a little bit of it Water is kept, subscribe it properly and take it out in this way, yes, now you can also see here from below. How many share profits are there, it is very soft from here, it came out clean last day, now I will show you by cutting but slowly our tadka should also be prepared from the side, now we have put one to two spoons of oil in the pan,here I have put half spoon of black mustard, you can also add red mustard, I have put long chopped green chillies and lots of curry leaves, because curry leaves and chillies are cooked well.
I am adding half a cup of water in it, now because this chilli should be chopped.I want it sweet and salty, so I am adding two tablespoons of sugar, a little salt and adding a little lemon, so this chilli will be very good, now this tadka has cooked very well, now we turn off the gas and after it cools down a bit, we will pour it on top of the dhokla. First i will show you how to cut a dhokla. By doing this, you will understand that we have cut it in a lot of pieces. This means that the whole method is to make it salty. If you want, you can make the whole dhokla salty. Sometimes, salty dhokla is also liked a lot. If we take a square, then the pieces on the sides also turn out to be square. Today, I have cut some pieces in the shape of dhokla like the latticed dhokla that we get in the market. I have kept the rest of the pieces on the sides aside. So, you can see the result. We can make dhokla without citric acid and without sugar. You should keep in mind that the consistency of these things should be perfect. It should take 15 minutes. It should take 15 minutes. Now, we are putting the layer on top. Put it very nicely. It is spongy. It will absorb the syrup very nicely. Now, it is very tasty. It will not look like you did not add sugar first, so it did not become sweet. It is also sweet. If some of this tempering mixture remains, you can keep it aside for some time. Whenever it seems dry to you, you can add it again. Now see, this big spongy cake is ready. It is absolutely market side chalta. We have kept it aside to make it. Now garnish it with some coriander leaves. It is a very good way to make it. It looks very good. If you want, you can also add some grated coconut, fresh or desiccated coconut on top of any aman. See, some water for tempering is left in the dhokla. I am keeping it aside.
