Dhokla

Ingredients

Chickpea flour (besan)

1 cup

Rice flour

1/2 cup

Yogurt

1/2 cup

Ginger paste

1 tablespoon

Green chili paste

1 tablespoon (adjust to taste)

Turmeric powder

1/2 teaspoon

Lemon juice

1 tablespoon

Salt

1 teaspoon

Water

1/2 cup (or as needed)

Eno fruit salt

1 teaspoon

Oil

1 tablespoon (for greasing and tempering)

Mustard seeds

1 teaspoon

Curry leaves

8-10 leaves

Fresh coriander leaves

2 tablespoons, chopped (for garnish)

Grated coconut

2 tablespoons (for garnish)

Green chutney

for serving

Instructions

1. In a mixing bowl, combine chickpea flour, rice flour, yogurt, ginger paste, green chili paste, turmeric powder, lemon juice, and salt. Mix well until a smooth batter forms.
2. Gradually add water to adjust the consistency of the batter, ensuring it is thick yet pourable.
3. Grease a steamer plate or a round cake pan with oil.
4. Add eno fruit salt to the batter and mix gently. The batter will become frothy and aerated.
5. Pour the batter into the greased plate or pan and spread it evenly.
6. Steam the batter for about 15-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove the steamed dhokla from the steamer and allow it to cool for a few minutes.
8. Cut the dhokla into square or diamond-shaped pieces to serve.
9. In a small pan, heat oil and add mustard seeds. Let them splutter.
10. Add curry leaves and sauté for a few seconds until fragrant.
11. Pour this tempering over the steamed dhokla pieces.
12. Garnish with chopped coriander leaves and grated coconut.
13. Serve dhokla warm or at room temperature with green chutney.