This nutritious snack from Gujarat in Western India is popular and available in sweet shops all over the country. It tastes very delicious even kids will like it.
Bengal gram/ besan- 1/2 cup
Ginger-Green chili paste- 1tsp
sugar- 2 tsp
Water- 1/2 cup
Citric acid crystals- ¼ tsp
salt to taste
Baking powder / Eno - ¾ tsp
For tempering :-
Mustard seeds- 1tsp
Cumin seeds – 1 tsp
green chillies- 2 finely chopped
Asafetida / hing- a pinch
For garnishing :-
Chopped coriander- 1tbsp
grated coconut- 1tbsp
1) In a large bowl, combine 1/2 cup besan (chickpea flour), 1/4 tsp citric acid crystals, 2 tsp sugar, ½ tsp ginger paste, ½ tsp green chili paste and salt to taste. Stir to mix, then add 1/2 cup water to make a batter of pouring consistency and mix well .
2) Combine 3/4 tsp baking powder and 1/4 tsp citric acid, and then sprinkle it on the batter. Stir it gently into the batter; you will see it forms bubbles. Pour immediately into the well greased pan.
3) Pressure cook for 15-20 minutes, just like you do for Idlis without whistle.
4) Once the Dhokla is cooked completely, switch off the stove and leave it for 5 minutes to cool.
Take a serving plate, place it on top of the pan and invert the pan. The dhokla should fall as is into the plate.
5) Meanwhile, prepare the tempering. Heat 1 tbsp oil, and then add 1 tsp mustard seeds, 1 tsp cumin seeds, pinch of asafetida ,curry leaves. Take the tempering off the heat, and pour the tempering mixture over the dhokla. Cut into wedges
6) Garnish with grated coconut and Coriander and serve warm.