Dhokla

Ingredients

For Batter

1 cup Bengal Gram Flour

1 ½ tbsp White Rava

¼ tsp Turmeric Powder

2-3 tsp Sugar

1 tsp Lemon Juice

Salt to taste

1/2 tsp Ginger Paste

½ tsp greenchilli paste

2 tbsp Oil

1 tsp 

Oil for Greasing

For Tadka/Tempering

1-2 tbsp Oil

½ tsp Mustard Seeds

¼ tsp Cumin Seeds

½ tsp Sesame Seeds

2-3 Green Chilies Chopped or Silted

A pinch of Asafoetida

6-7 Curry Leaves

½ tsp Sugar

Salt

For Garnish

¼ cup Chopped Coriander leaves

¼ cup Grated Fresh Coconut

Method

1. Combine all the dry ingredients of batter together in a bowl except the eno fruit salt, mix well till all combine properly or sieve the dry ingredients so it will mix well and make lighter texture.
2. Now add green chilli and ginger paste, oil and water as required (approximately ¾ cup) to make a thick but pourable batter. Beat the batter 2mins using hand whisker and make it fluffy and light.
3. Heat the steamer and boil the water. Grease the dhokla plate with oil and put it over the steamer stand.
4. Just before steaming the batter, add the eno fruit salt, add 2 tsp of water over it and whisk briskly or beat it fast with whisker and make foamy batter.
5. Pour foamy batter immediately in greased plate, cover with the lid and steam for 12-15 minutes.
6. Once done remove the thali from steamer, let it cool down about 5mins, then cut it into small pieces using knife and Keep aside.

For Tadka

1. Heat the oil in a small pan and add the mustard seeds, cumin seeds, when the seeds start crackling, add the sesame seeds, green chilies, asafoetida and mix well, sauté on a medium flame for a second, while stirring continuously.
2. Remove from the flame; add 2 tbsp of water, ¼ sugar, 2 pinch salt and mix well. Pour the tempering over the Dhoklas and garnished with coriander and grated fresh coconut.
3. dhokla is ready, serve it with chutneys