Honey Dhokla
- Seive besan in a big glass bowl to get rid of any lumps. Add Beqville Honey, salt, turmeric, refined oil and water to make a smooth batter.
- Heat 1 glass of water in a pressure cooker and set the grill. Grease the pressure cooker’s separator mold using a little oil and place it on the grill.
- Now add soda in the prepared batter and mix it well in one direction. Few air bubbles will start forming in the batter.
- Pour this mixture into the greased separator mold. Put the lid on the pressure cooker (without the whistle/vent weight).
- Cook on high heat for 4 mins and then on a low heat for another 4-5 mins. Turn off the flame and allow it to cool. You can cut the set batter in desirable shapes while it’s still slightly warm.
- For tempering, heat oil in a small pan and add hing and black mustard seeds. Once the mustard seeds start to splatter, add curry leaves and slit green chillies to it.
- Add water, salt, dabur honey and let it come to a boil. Turn off the heat and add lemon juice. Pour this tempering liquid (while it’s still hot) on the cut dhokla pieces.
- Allow the dhokla to soak in the tempering liquid and cool down to room temperature. Garnish it with grated coconut and chopped coriander leaves, before serving.