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- 1 cup bengal gram flour
- 1.5 Tbls semolina
- 4 tspn sugar
- 1 tspn ginger-green chilli paste
- 0.5 tspn citric acid
- 2 tspn fruit salt
- 3.5 tspn oil for greasing and cooking
- 1 tspn mustard seeds
- 1 tspn sesame seeds
- 1 tspn chopped green chillies
- 2 Tbls chopped coriander
Combine the bengal gram flour, semolina, sugar, ginger-green chilli paste, citric acid and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.
Divide the batter into 2 equal portions and keep aside.
Add 1 tsp of fruit salt to a portion of the batter and mix gently.
Pour the batter immediately into a greased 125 mm. (5″) diameter plate and spread evenly by rotating the plate clockwise.
Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
Repeat the steps 3 to 5 to make one more plate of dhoklas.
Heat 3 tsp of oil in a small pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.
Remove from the flame and add 1½ tbsp of water and mix well.
Pour this tempering over the dhoklas.
Cool slightly and cut into equal sized pieces.
Serve hot garnished with coriander.
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Sounds pretty interesting!