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  • Thursday, June, 2024| Today's Market | Current Time: 06:12:34
  • Recipe by Ashish Tiwari, Brand Chef at Azure Hospitality Pvt. Ltd

    A refreshing and flavourful salad featuring tender dhokla cubes, juicy watermelon chunks, and a zesty dressing made with freshly squeezed orange and lemon juice. Perfect for summer gatherings or as a light and healthy meal.


    For the Dhokla

    ·         1 cup besan (gram flour)

    ·         1/2 cup yogurt

    ·         1/4 cup water

    ·         1 teaspoon salt

    ·         1 teaspoon baking soda

    ·         1 tablespoon lemon juice

    ·         1 teaspoon sugar

    ·         1 tablespoon oil

    For the Salad

    ·         200 gms watermelon, cube

    ·         50   gms Rocket lettuce

    ·         20   gms fresh coconut slice

    ·         2      gms dry black olive powder

    ·         5      gms fresh mint leaves

    For the Dressing:

    ·         10 ml lemon juice

    ·         20 ml   olive oil

    ·         To taste salt

    ·         2 Gms black pepper

    ·         40 Gms fresh orange juice


    To make the Dhokla

    ·         In a large bowl, combine the besan, yogurt, water, salt, baking soda, lemon juice, sugar, and oil. Mix well until a smooth batter forms.

    ·         Cover the batter with a lid and let it rest for 30 minutes.

    ·         Grease a 9-inch square baking dish. Pour the batter into the dish and spread it evenly.

    ·         Steam the batter for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

    ·         Let the dhokla cool completely.

    To make the Salad:

    ·         In a large bowl, combine the watermelon, cucumber, onion, cilantro, and mint leaves.

    To make the Dressing in a small bowl, whisk together the lemon juice, olive oil, salt, black pepper and orange juice.

    To assemble the Salad:

    ·         Cut the dhokla into cubes and add it to the salad.

    ·         Pour the dressing over the salad and toss to coat.

    ·         Chill the salad for at least 30 minutes before serving.


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