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| Main ingredients | Gram flour, Yogurt, Ginger-green chilli paste, Fruit salt, Oil, Mustard seeds, Asafoetida, White sesame seeds, Curry leaves, Green chillies, Sugar |
| Cuisine | Gujarati |
| Course | Snack |
| Prep time | 15-20 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups gram flour
- Oil for greasing
- Salt to taste
- 1 cup yogurt
- 2 teaspoons ginger-green chilli paste
- 2 teaspoons fruit salt
- Green chutney to serve
- Tempering
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- 1 tablespoon white sesame seeds
- 10-12 curry leaves
- 2-3 green chillies, slit
- 2 teaspoons sugar
- Chopped fresh coriander leaves for sprinkling
Method
- Grease an aluminum baking tin with some oil.
- Take gram flour in a large bowl, add salt, yogurt and ginger-green chilli paste and mix well. Add 1 cup water and whisk till a smooth batter is formed.
- Add fruit salt and 1 tablespoon water and mix till well combined.
- Transfer the batter into the greased aluminum baking tin.
- Heat sufficient water in a steamer. Place the baking tin in the steamer basket, close it with the lid and steam for 10-15 minutes.
- Switch off the heat, take the baking tin out of the steamer, and let the dhokla to cool slightly. Cut the dhokla into squares.
- To make the tempering, heat oil in a small non-stick pan. Add mustard seeds and let them splutter. Add asafoetida, white sesame seeds, curry leaves and green chillies and mix well. Add ¼ cup water and mix well. Add sugar, mix and cook till the mixture comes to a boil and sugar dissolves.
- Pour the tempering evenly over the dhokla. Sprinkle coriander leaves and set aside for 5 minutes.
- Transfer the dhokla pieces on a serving plate and serve with green chutney.
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