For the batter
1 cup besan (Bengal gram flour)
1 1/2 tbsp semolina (rava)
1/2 tsp citric acid (nimbu ka phool)
3 tsp sugar
1 tsp ginger-green chilli paste
1 1/2 tsp fruit salt
For the tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
2 green chillies, chopped
a pinch of asafoetida (hing)
For the garnish
1 tbsp chopped coriander (dhania)
Method
Tips
- Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
- Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
- When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
- For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. when the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
- Cut into pieces and serve with green chutney.
Tips- You can use 1 teaspoon of lemon juice instead of the citric acid crystals.
- Keep the steamer hot and add the fruit salt into the batter.
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