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Green Peas Dhokla by Tarla Dalal
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Green Peas Dhokla, Gujarati snack made using green peas and besan, • Recipe link : http://www.tarladalal.com/Green-Peas-... • Subscribe : http://goo.gl/omhUio • Tarla Dalal App: http://www.tarladalal.com/free-recipe... • Facebook: / 207464147348 • YouTube Channel: / tarladalalskitchen • Pinterest: / tarladalal • Google Plus: https://plus.google.com/1078836208487... • Twitter: / tarla_dalal • Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ • Green Pea Dhokla • Green peas dhokla, easy and delicious dhoklas that are made nutritious by the addition of green peas, which are full of fibre and also impart a nice green colour. Besan is a versatile ingredient that is used to make most farsaans. Citric acid crystals are added to impart the required tanginess to this dhokla; you can also use lemon juice. • Preparation Time: 10 minutes. Cooking Time: 13 minutes. Serves: 4. • Ingredients • 1 cup green peas purée, refer handy tip • 1 cup besan (Bengal gram flour) • Salt to taste • 2 tbsp powdered sugar • 1 tsp ginger-green chilli paste • ½ tsp citric acid (nimbu ka phool) crystals dissolved in 1 tbsp water • Oil for greasing • 1½ tsp fruit salt • 1½ tbsp oil • 1 tsp mustard seeds (rai / sarson) • ¼ tsp of asafoetida (hing) • 1 tsp finely chopped green chillies • For the garnish • 2 tbsp finely chopped coriander (dhania) • 1 tbsp freshly grated coconut • For serving • Green chutney • Method • 1. Combine the besan, green peas purée, salt, powdered sugar, ginger- green chilli paste, citric acid-water mixture and ½ cup of water and mix well with your hand to get a smooth mixture. Keep aside. • 2. Grease a 175 mm. (7 ) diameter thali with little oil. Keep aside. • 3. Just before steaming, add the fruit salt and add 2 tbsp of water over it. • 4. When the bubbles form, mix gently. • 5. Pour the batter immediately into a greased thali and shake the thali clockwise to spread it to make an even layer. • 6. Steam in steamer for 12 minutes or till the dhoklas are cooked. Keep aside. • 7. Heat the oil in small pan and add the mustard seeds. • 8. When the seeds crackle, switch off the flame, add the asafoetida and green chillies and mix well. • 9. Add 1 tbsp of water and pour the tempering over the dhoklas. • 10. Cool slightly and cut into square pieces. • Garnish with coriander and coconut and serve immediately with green chutney. • Handy tip: • 1. Always use your hands while mixing the batter to break the lumps. • 2. To make 1 cup green peas purée, blend 1½ cups fresh green peas in a mixer till smooth. Keep refrigerated till use.
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