Preparations Time: 10 minutes
Cooking Time: 15 minutes
- 1 1/2 cups gram flour
- 1 1/2 tablespoons rava/ sooji/ semtolina
- 1 1/2 teaspoons lemon juice
- 1 teaspoon Eno (fruit salt)
- 1/4 cup yogurt
- 1 teaspoon green chili and ginger paste (optional)
- 2 teaspoons sugar
- 3/4 cup water
- 1 teaspoon oil for greasing
- Salt to taste
- 1 tablespoon fresh shredded coconut
- 2 tablespoons chopped green coriander leaves for garnish
- 3 tablespoons oil
- 3 to 4 green chilies, slit lengthwise and cut into halves
- 4 to 5 curry leaves
- 1 teaspoon sesame seeds
- 1 teaspoon mustard seeds
- A pinch of asafoetida
- In a bowl, combine the besan, rava/semolina, sugar, ginger-green chili paste, lemon juice and salt with approx. 3/4 cup of water. Mix well using a whisk to get a smoother batter.
- Just before steaming, add the Eno and mix lightly.
- Pour the mixture into a greased thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes. Keep aside.
- Heat oil in a small nonstick pan. Add the mustard seeds. When the seeds crackle, add the sesame seeds, curry leaves, asafoetida, and green chilies. Sauté on medium flame for 20 seconds.
- Remove from the flame, add 1/2 cup water and wait for a few minutes until the water is absorbed.
- Pour the tempering over the dhoklas and spread evenly.
- Cut into desired pieces and garnish with coriander leaves.
- Serve with green chutney.