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To Make The Dhoklas
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Heat water on high flame. Grease the baking dish with cooking oil and keep aside.
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Combine semolina, chickpea flour, chopped ginger, chopped green chilies, curry leaves, turmeric powder, salt, sugar, lemon juice and yoghurt in a large bowl. Beat well.
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Slowly add water and keep on beating for 3-4 minutes until mixture is light and fluffy.
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Add more water if required to achieve a smooth and slightly thick pouring consistency.
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Keep aside for 3-4 minutes. Add Eno and beat well till mixture doubles in volume.
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Pour mixture into the greased dish (from step 1) and steam it for 20 minutes.
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Remove from the stand, cover it for 5 minutes.
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To Temper The Dhoklas
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Heat oil in a small frying pan.
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Add mustard seeds till they crackle.
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Pour oil and mustard seeds over the dhoklas.
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Cut dhoklas into neat squares and serve hot sprinkled with fresh coriander leaves.
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Notes:
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Place the pan with the dhokla mixture in a steamer which has been filled with water. Cover the steamer with a lid and without a weight (whistle).
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You may also sprinkle sesame seeds and freshly grated coconut on the prepared dhoklas for added flavour.
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