Dhokla

Ingredients:

Besan flour/Kadala mavu 1 cup

Curd 1/2 cup

Water 1/2 cup

Green chilli 2

Ginger 1 inch piece

Sugar 1 tsp

Lemon juice 1 tsp

Eno fruit salt 1 & 1/2 tsp

Salt As needed (1 tsp)

Turmeric powder 2 pinches

Coriander leaves 2 tblsp

Coconut,grated 2-3  tblsp

To temper:

Oil 1 tsp

Mustard 3/4 tsp

Asafoetida 1/8 tsp

Method:

Grind ginger and green chilli with little water *(refer notes). Take besan in a bowl, add the  round ginger green chilli, water, curd, lemon juice, turmeric, sugar and salt to it. Mix well and keep aside. Take a wide flat bottomed vessel, (use cooker container) grease it generously with oil. Mix the eno salt to the besan mixture, at the time you are going to steam. Make sure to mix well. Steam this mixture for 10-12 minutes. Steamed in the pressure cooker, without the pressure valve. Insert a knife to check if its done. It should come out clean. Keep for 5 minutes to cool down and then invert to a plate. Cut into desired shape. Temper with the items given under ‘To temper’ table and spread it over the pieces and garnish with coriander leaves,grated coconut. And serve it with green chutney. Cut them into squares, you can even cut it like we cut Pizza.

Tips:

When you grind with water, use it from the 1/2 cup water that I have mentioned in the ingredients. Do not use excess water. If you use excess water than mentioned then it will turn out gooey. Make sure to use ginger and asafoetida for nice aroma. Never add more turmeric, you may not tolerate that smell. If you don’t have eno fruit salt you can replace it with 1/2 tsp cooking soda.