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Preparation Time : 15
Cook Time : 25
Total Time : 40
Tandoori dhokla material :- 1.5 / 130gm Bowl Besan 1/2 cup water 3 teaspoon lemon juice or 1 teaspoon citric acid 3 teaspoons of sugar 1/4 teaspoon yellow color Salt taste 1 teaspoon baking soda 2 tsp oil 1/2 teaspoon red chili powder Materials for Merynet: - 1/2 cup curd 1 teaspoon ginger garlic paste 1 spoon musterd seed 1 tablespoon mustard oil 1 teaspoon dry mint powder 1/2 teaspoon roasted cumin powder 1 teaspoon red chili powder 1/2 teaspoon ground sugar 1 teaspoon chaat masala 2 teaspoon chopped coriander leaves black salt according to taste oil or butter for dhokla.
Method :- Mixing sugar, citric acid and salt in water to make rhizomes, mixes them nicely, now mix with gram flour, yellow food color, oil and make a smooth batter Put the water in a cooker or thick and deep bottom vessel, add some water, then keep it in the stand. Now add the soda in the smooth batter of dhokla and take a little tender After mixing soda, do not rotate much. Now put some oil in a container. Grease Now put the solution in it and keep it on medium flame for 12-15 minutes. Remove Now look with a tooth pick , a spoon or a knife, it is not sticking. Now keep it cool and then cut into square pieces Now heat the oil in a pan, mustard seed and add ginger garlic paste and fry it. Mix this paste in curd and mix all the ingredients of Merynet together. Heat the pan mix the dhokla pieces one by one of the marinate mixture well into the merinate material and roast it well by putting butter or oil in the pan. serve the prepared hot tandoori dhokla with sauce, salad
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