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Sambar Dhokla
Sambar Dhokla

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We hope you got insight from reading it, now let’s go back to sambar dhokla recipe. To cook sambar dhokla you need 27 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Sambar Dhokla:
  1. Take 1 cup besan (gram flour)
  2. You need 1 tbsp. semolina
  3. Take 1/2 cup yoghurt
  4. You need 2 tbsp. fresh coconut, grated
  5. Take to taste salt
  6. Prepare 1/4 tsp. turmeric powder
  7. Get 2 tbsp. sambar powder
  8. Provide 1 tsp. coriander powder
  9. Take 1-2 tbsp. roasted peanut powder
  10. Prepare 1 tsp. eno fruit salt
  11. Prepare First Tempering -
  12. You need 1 tbsp. oil
  13. Take 1/2 tsp. mustard seeds
  14. Get 1/4 tsp. asafoetida
  15. Prepare 1 sprig curry leaves
  16. Use 1 tsp. grated ginger & garlic
  17. You need 1-2 green chilies, chopped
  18. Take Second Tempering -
  19. Use 1 tbsp. oil
  20. Take 1/2 tsp. mustard seeds
  21. Provide 1 sprig curry leaves
  22. Use 1-2 fresh red chilies, chopped
  23. Prepare 1 tsp. sesame seeds
  24. Use 1 tsp. urad dal (split black gram)
  25. Take 1 tbsp. powdered sugar
  26. Get 1 tsp. lime juice
  27. Use as needed chopped coriander leaves & grated fresh coconut to garnish
Instructions to make Sambar Dhokla:
  1. In a bowl, whisk together gram flour, semolina, salt to taste, turmeric powder, sambar powder, coriander powder, coconut and powdered peanuts.
  2. First Tempering - Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add ginger-garlic, green chilies and curry leaves. Saute for a few seconds.
  3. Add this tempering to the gram flour mix along with yoghurt. Add required quantity of water and make a smooth batter of dropping consistency. Keep aside for 30 minutes.
  4. In a pressure cooker, place a stand in it and bring sufficient quantity of water to a boil. Add the eno fruit salt to the batter and mix well.
  5. Immediately pour the contents into a greased steel container / plate and gently place it inside the cooker. Steam on a low flame for 20 minutes. When cool, demould it and cut into desired shapes.
  6. Second Tempering - Heat oil in a pan and temper with mustard seeds, fresh red chilies and curry leaves. After it stops crackling, add the sesame seeds and urad dal. Saute for a few seconds and switch off the flame.
  7. Add 1/2 cup water, sugar and lime juice. Mix well and pour this tempering over the prepared dhokla. Serve, garnished with coconut and coriander leaves.

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