There are umpteen number of ways to prepare dhola and I made this folowing Srivalli's recipe for the Indian Cooking Challenge. Am really happy to be a part of this challenging event. Since I would have never ventured to make dhoklas if not for this event. Also, do check out our previous trial challenge-rava laddoos!
I followed the recipe exactly as given by Valli, I skipped the coconut garnish since I did not have them at home.
Ingredients (Makes 20 medium sized pieces)
For the batter
Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 teaspoon
For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tablespoon
Turmeric - 1/2 teaspoon
Green chillies - 2 chopped finely
Sugar - 1 teaspoon
Lemon juice - 1 tablespoon
Eno - 1 packet (green colour fruit lime)
Little water + Oil to be topped on dhoklas
Mix the curd and water. To this add the besan and mix well. The consistency of the batter should be like idly batter. Add the cooking soda and keep it aside to rise for 1 hour.
If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas.
To the batter mix in the lemon juice, oil, salt, sugar, chopped green chilies and turmeric powder and mix well. This has to be done just before pouring to the plate.
Meanwhile when the water reaches the rolling stage in the pressure cooker/kadai, mix the eno to the batter (Save little of eno for dusting on the plate). Bubbles wil start coming out.
Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. Do not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.
Check with a fork if it is well cooked. Close with a lid and allow it to stand for a minute. In a bowl, mix 3 teaspoons of water along with 1 teaspoon of oil. Pour the water and oil mix over the top.
For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. Once they start spluttering, remove the seasoning from the stove and pour it on top of the dhokla.
The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.
Slice and serve with some green chutney!