For The Dhokla
- 1/2 tsp turmeric powder
- 1 tbsp eno [fruit salts]
- 2 tbsp gram/chickpea flour [besan]
- 2 green chillies, finely chopped
- 3/4 cup fresh yogurt
- 1 cup water
- juice of half a lemon
- 7-8 curry leaves, finely chopped
- 1 cup fine semolina (rawa)
- 3 tbsp sugar
- 1 tsp salt
- 1 inch piece ginger, finely chopped
For The Tempering
- 1/4 cup freshly chopped coriander leaves
- 1/4 cup grated coconut
- 2 tbsp oil for tempering
- 1 tsp mustard seeds
Heat water in a steamer and bring to a boil on high heat. Lightly grease a shallow (at least 5cm tall) metal dish (steel/baking dish) with cooking oil and set aside.
Combine semolina, chickpea flour, ginger, green chillies, curry leaves, turmeric powder, salt, sugar, lemon juice and yoghurt in a large bowl. Whisk well with a balloon whisk. Slowly add water and keep whisking for 3-4 minutes until mixture is light and fluffy. Add more water if required to achieve a smooth, slightly thick pouring consistency. Stand for 3-4 minutes. Add Eno and whisk well till mixture rises and doubles in volume.
Lightly pour into the prepared dish, taking care that you don’t over handle the mixture. This is to keep the air bubbles in which will get you that gorgeous fluffy texture. Steam in the steamer for 20 minutes. Remove from steamer and stand, covered for 5 minutes.
To Temper The Dhoklas
Heat oil in a small frying pan. When it is hot, add the mustard seeds till they crackle. Pour oil and mustard seeds over the dhoklas. Cut dhoklas into neat squares and serve hot sprinkled with fresh coriander leaves and coconut.