Dhokla

The recipe is in response to a request from one of our readers. Keep sending in your requests and we will try our best to present them in our blog.

This was taken from the website of famous Indian chef, Sanjeev Kapoor. 

Batter Bubbling with Eno Fruit Salt

Ingredients

Gram flour (besan) – 2 cups
Warm water - 3/4 -1 cup (approx)

Yogurt – 1 cup (smoothly beaten)

Turmeric powder – ½ tsp

Green chilli-ginger paste –1 tsp

Oil – 2 tbsps

Lemon juice –1 tbsp

Cooking soda – 1 tsp

Salt to taste

Mustard seeds – 1 tsp

Fresh coriander leaves, chopped – 2 tbsps

Grated coconut– 1/2 cup

Method

Mix the flour, yogurt and water and keep aside for 3-4 hours. Once it has fermented, add the turmeric and chilli-ginger paste (I just mashed the ginger and chillies with a mortar and pestle). Grease the vessel to be used and keep the cooker/steaming pot ready.

 In a separate bowl, mix a spoon of oil, lemon juice and cooking soda (I used Eno Fruit Salt instead). Add to the batter and mix well. Pour the batter into the greased vessel and steam for about 10-12 minutes or until a pierced toothpick/knife comes out clean.

Heat the remaining oil in a small pan and add the mustard seeds. Once they splutter, pour over the dhoklas. Garnish with coriander leaves and grated coconut. Bon Appétit.

Note    1) I made the dhoklas in my idly stand. With half the given measurement I made 8 big pieces and 1 small. 

             2) Link to original - http://www.sanjeevkapoor.com/khaman-dhokla.aspx