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2 - Medium green chillies, sliced
1 tbsp -
1 tbsp - Cooking oil
2 tbsp -
A few - Curry leaves, for tempering
1 tbsp - Eno fruit salt (instead of soda bi carb)
1.5 cup - Gram flour
2 tsp -
1/2 tbsp -
juice, for tempering
1 tsp -
2 tbsp -Sugar
1/4 cup - Water
Water for the pressure cooker
How to Make Instant Dokhla
Mix together gram flour, salt, oil, 2 tbsp lemon juice and 1/4 cup water.
In a pressure cooker or in a big vessel put 1 and half cup water and keep a mesh upside down.
Ensure that the water doesn't touch the dokhla pan.
Now add Eno into the batter, mix well and pour this mixture right away into a greased vessel.
Steam for 20 minutes.
Prepare the tempering by adding mustard seeds, green chillies and curry leaves in hot oil.
Mix together water, sugar and 1/2 tbsp lemon juice and pour into tempering and boil it.
Take out dokhla and cut into small pieces.
Pour the tempering mixture over it.
Garnish with grated coconut and coriander.
Recipe Courtesy: Mangalorean Recipes
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.