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We hope you got benefit from reading it, now let’s go back to sambar dhokla recipe. You can have sambar dhokla using 27 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Sambar Dhokla:
- Provide 1 cup besan (gram flour)
- Use 1 tbsp. semolina
- Use 1/2 cup yoghurt
- Prepare 2 tbsp. fresh coconut, grated
- Prepare to taste salt
- Provide 1/4 tsp. turmeric powder
- Take 2 tbsp. sambar powder
- Prepare 1 tsp. coriander powder
- Take 1-2 tbsp. roasted peanut powder
- Prepare 1 tsp. eno fruit salt
- You need First Tempering -
- Provide 1 tbsp. oil
- Take 1/2 tsp. mustard seeds
- Use 1/4 tsp. asafoetida
- Provide 1 sprig curry leaves
- Use 1 tsp. grated ginger & garlic
- Take 1-2 green chilies, chopped
- Take Second Tempering -
- Prepare 1 tbsp. oil
- Prepare 1/2 tsp. mustard seeds
- Take 1 sprig curry leaves
- Get 1-2 fresh red chilies, chopped
- You need 1 tsp. sesame seeds
- Take 1 tsp. urad dal (split black gram)
- Use 1 tbsp. powdered sugar
- Provide 1 tsp. lime juice
- You need as needed chopped coriander leaves & grated fresh coconut to garnish
Instructions to make Sambar Dhokla:
- In a bowl, whisk together gram flour, semolina, salt to taste, turmeric powder, sambar powder, coriander powder, coconut and powdered peanuts.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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