Ingredients

For the batter

1 cup Bengal gram flour    
1 & 1/2 tbsp fine semolina  
1⁄2 tsp citric acid
3 tsp sugar
1 tsp ginger-green chilli paste
1/4 tsp cooking soda
Salt to taste

For seasoning

1 tsp oil
1 tsp mustard seeds
1 tsp sesame seeds
2 green chilies chopped
A pinch asafoetida (hing)

For garnish

1 tbsp coriander leaves, finely chopped

Procedure

Mix the citric acid and sugar in a bowl along with a little warm water and keep aside. Mix the remaining batter ingredients except the cooking soda to form a thick but smooth batter. Stir the sugar-citric acid mixture into the batter. Finally add the soda dissolved in warm water to the batter and mix until it rises up.

Pour the dhokla mixture in a greased tray and steam for 15-20 minutes following the steaming procedure mentioned in the Everyday Cooking section. For seasoning, preheat a 16cm Regular unit on medium heat until the Thermo Indicator reaches the green mark. Lower the heat and add 1 tsp of oil.

Add the ingredients mentioned under Seasoning above and wait until the mustard seeds crackle. Add 1 tbsp of water to the mixture and pour it on the steamed dhokla once they are done. Cool, cut and serve along with sweet and green chutneys. 

Servings

10 (1 piece per serving)

Nutrients

Approx. calories per serving: 60 kcal.