Gram flour (besan) – 2 cups
Yogurt beaten – 1 cup
Salt to taste
Turmeric powder – 1/2 tsp
Green chilli-ginger paste – 1 tsp (optional)
Oil – 2 tsp
Lemon juice – 1 tsp
Curry leaves – 4 to 5
Fruit Salt (eno) – 1 small packet
Soda bicarbonate – 1 tsp
Mustard and seasame seeds – 2 tsp
Fresh coriander leaves and green chillies chopped – 2 tsp
Coconut scraped – 1/2 cup (optional)
- Take gram flour in a bowl. Add yogurt , lemon juice , 1 tsp oil and approximately 1/2 cup of warm water and mix. Avoid lumps. Add salt and mix again.
- Leave it aside for 1/2 hour . add turmeric powder and green chilli-ginger paste.
- Put a stand in a big pan , add water , Grease a thali and put inside it cover it and let it steam for some time.
- Add sodium bicarbonate and fruit salt in to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
- I used cooker separator vessel instead of thali so that it does not over flow out of the thali.
- Cover with the lid and steam for ten minutes. When a little cool invert it in to a plate, cut into squares.
- Heat remaining oil in a small pan. Add mustard and seasame seeds. When the seeds begin to crackle add curry leaves and asafoetida, remove add 2 tsp of water and a pinch of salt and pour over the dhoklas.
- Garnished with chopped coriander leaves and grated coconut.
Serve with tamarind date chutney