Ingredients
- 2 cups of Gram flour (besan)
- 1 cup Yogurt beaten
- Salt to taste
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Green chilli-ginger paste
- 2 tablespoons Oil
- 1 tablespoon Lemon juice
- 1 teaspoon Baking Soda
- 1 teaspoon Mustard seeds
- 2 tablespoons Fresh coriander leaves chopped
- 1/2 cup scraped Coconut
Method:
Step 1: In a preparing bowl, add gram flour alongwith yogurt and one cup of warm water approximately. Mix altogether. Add salt and blend it again.
Step 2: Leave the mixture aside to ferment for three to four hours. Heat the steamer and grease streamer pan.
Step 3: Add turmeric powder and green chilli- ginger paste once the gram flour mixture has fermented.
Step 4: Take lemon juice, baking soda and one teaspoon of oil in a small bowl. Mix them.
Step 5: Add the mixture to the flour batter and whisk briskly. Add water to the streamer until it comes to boil
Step 6: Then, pour batter into the greased pan and place it in a steamer or electric rice cooker or pressure cooker.
Step 7: Cover the lid and steam for about 10 minutes. Open the lid and allow it to cool. Once a little cool, cut it into squares and keep in a serving bowl/plate.
Step 8: In a small pan, heat oil. Add mustard seeds and stir until the seeds begin to crackle, remove and sprinkle over the dhoklas.
Step 7: Garnish with chopped coriander leaves and scraped coconut. Serve with green chutney.
Cooking Note: Add some curry leaves, salt, sugar and water in tempering to make it more tasteful.