A nutritious and traditional snack from Gujarat .
Ingredients:
Gram flour / besan – 2 cup
Water – 1 cup
Lemon juice - 1 tsp
Ginger – Chilli paste – 1 tsp
Eno fruit salt – 2 tsp / 1 pkt.
Salt - as per taste
Turmeric – ½ tsp.
Garnishing :
Fresh Coriander
Grated Coconut (optional)
Tempering / Thadka :
Oil - 2 tbs
Mustard seeds – 1 tsp.
Curry leaves -
Asafetida – ¼ tsp
Oil (for greasing) – 1 tsp.
Method :
Mix Gram flour, Lemon juice, Ginger-Chilli paste, Turmeric and Salt with water except Eno Fruit Salt making a smooth and thick batter of dosa consistency.
Add Eno Fruit Salt and mix well adding few drops of water and let this stay for a minute and when the mixture rises, pour it into a greased thali or a cooker vessel and steam for about 15 minutes. Let it stand for 5 minutes.
Remove from the steamer cut into diamond shape.
Prepare a tempering by heating oil, add mustard, when it starts crackling add asafetida and curry leaves. With the help of a spoon pour this thadka evenly all over the dhokla.
Garnish with fresh coriander and grated coconut (optional).
Serve with Green Chutney or my son’s favourite Ketchup.
Things to be taken care :
Keep the steamer hot while adding Eno Fruit salt into the batter.
There should be enough space in thali or cooker vessel (vertically) for dhokla to rise while steaming.
