Ingredients
- Gram flour- 200gms.
- Curd (yogurt) -1 cup
- Chopped green chili -2
- Ginger- 2'' piece
- Turmeric powder- 1/2 tsp.
- Mustard seeds -1 tsp.
- Asafoetida (hing) – a pinch
- Salt to taste
- Soda bi-carb- 1 tsp.
- Fresh grated coconut -½ cup
- Lemon- 1 no.
- Oil -2 tbsp
- Sugar-1 tsp.
- Chopped Coriander-2 tbsp.
- Curry Leaves-1 tbsp.
Method
- Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk well to remove all lumps. The mixture should have a thick consistency.
- Add salt and cover it and leave it to ferment for 3-4 hours. Make a paste of ginger and green chilies. Add this paste to the fermented mixture. Add turmeric powder and correct seasoning. Keep the steamer ready on the flame. Grease a dhokla mold or a shallow cake tin with a little oil.
- In a small bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1 lemon. Mix well and add this to the Gram flour mixture. Pour the batter into the greased mold and steam for 10-12 minutes. Cool for sometime. Cut into squares and arrange in a serving platter/bowl. Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Serve garnished with chopped green coriander leaves and grated coconut.