- 1 1/2 cups of Chickpea flour, sieved
- 1 1/2 tablespoon of Semolina, optional
- 1/2 cup Yoghurt
- Water - as required
- Salt, to taste
- 1/2 teaspoon Turmeric powder
- 2 teaspoon Ginger-Green chilli paste
- 3 Green chillies, slit or cut in roundels
- 1 teaspoon Oil
- 1 tablespoon Eno fruit salt
- 1/2 teaspoon Lemon juice
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- 2 sprigs of Curry leaves
- 1/2 tablespoon Sugar
- 4 tablespoon Water
- Grease a round vessel or cake tin or molds and set aside.
- In a bowl, add the sieved chickpea flour, semolina, salt, turmeric powder, ginger-green chilli paste and oil. Mix well.
- Add yogurt and mix to form a thick mixture in pouring consistency batter, like that of a pancake.
- Beat the batter and set aside for 5 minutes.
- If you are preparing Dhokla in a steamer, keep water for boiling.
- Add Eno fruit salt to the batter and pour one tablespoon of water and lemon juice onto it. Mix immediately till it becomes frothy and airy.
- Pour the batter immediately into the greased tin and place in the steamer. Place lid and steam on a medium flame for 12 to 14 minutes, without opening the lid even once during the process.
- If you are using the microwave, pour the batter onto molds of desired shape and place it on the oven and cook for two minutes.
- Insert a toothpick or knife after the cooking time, to check if the Dhokla is cooked evenly. If it comes out clean, the dhokla is cooked.
- Turn off heat, remove the vessel from the cooker/oven and cool slightly.
- Boil water and sugar in a pan. Turn off the flame and add lemon juice and mix well. Pour this over the dhokla.
- Heat oil in a small pan/tadka pan. Add mustard seeds. When it splutters, add green chilies and curry leaves and roast for a few seconds.
- Pour this tempering all over the dhokla.
- Set aside for sometime and cut into square pieces before serving.
- Prep Time: 0 hours
- Cook Time: 0 hours