Dhokla Recipe

 

Ingredients

    Gram flour (besan) sieved
    2 cups
    Yogurt beaten
    1 cup
    Salt
    to taste
    Turmeric powder
    1/2 teaspoon
    Green chilli-ginger paste
    1 teaspoon
    Oil
    2 tablespoons
    Lemon juice
    1 tablespoon
    Soda bicarbonate
    1 teaspoon
    Mustard seeds
    1 teaspoon
    Fresh coriander leaves chopped
    2 tablespoons
    Coconut scraped
    1/2 cup

Method

Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.

Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali.

In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.

Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.

Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

Serve, garnished with chopped coriander leaves and scraped coconut.