Besan - 2 cups
Salt - as per taste
Sugar - 2 tsp (batter)
Ginger paste - 1 tbsp
Green chilli paste - as per taste
Refined oil - 2 tbsp (batter)
Water - 1 and 1/2 cup (batter) + 2 cups (steaming)
Eno fruit salt - 5 gm (one sachet)
Freshly grated coconut - 1 tbsp (garnishing)
For tempering (one batch):
Refined oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - one sprig
Green chilli - 1 (chopped)
Sugar - 2 tbsp (dissolved in 1/2 cup of water)
Method of Preparation
1. Mix all the ingredients of the batter, except oil and Eno, to make a smooth batter.
2. Warm up oil and add to the batter. Mix vigorously. Divide in two equal parts and keep aside.
3. Take 2 cups of water in a pressure cooker, place a grid and allow the water to boil.
4. Add half the Eno fruit salt in one part of the batter, stir well and immediately pour on a greased plate or cake mould (of about 6" dia).
5. Place this onto the grid, inside the pressure cooker.
6. Close the lid without pressure weight, and steam on medium to low heat for 12-15 minutes.
7. Turn off heat and allow to stand for another 5-7 minutes.
8. Open the lid, take out the mould and cut the dhokla in square pieces of desirable size.
9. Prepare the tempering by heating oil in a small kadai. Add mustard and let it pop.
10. Add curry leaves, green chilli and fry.
11. Add sugar syrup to this and let boil once.
12. Pour this onto the cut dhokla, cover with a plate and let the tempering soak in for 2 minutes.
13. Flip over the assembly and tap the mould to take out dhokla pieces, onto the plate.
14. Repeat the procedure for other half of the batter.
15. Garnish with freshly grated coconut and serve with green chutney.
Notes & Tips