Preparation time: 10 minutes
Cooking time: 10 minutes
- 1 cup besan (gram flour)
- 3/4 cup scrubbed skin of karela (bitter gourd)
- 1 1/2 teaspoon of red chili powder
- 1/2 teaspoon of red chili powder for tempering
- 1 teaspoon dhana-jeera powder
- 1/4 teaspoon turmeric powder
- A pinch of asafoetida (hing)
- 2 tablespoons green coriander leaves, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon mustard seeds for tempering
- 1 tablespoon oil for tempering
- Salt to taste
- 2 tablespoons oil
- 1 teaspoon oil for greasing
- Combine all the ingredients, except fresh coriander leaves, mustard seeds, hing and oil (as noted above) in a mixing bowl. Add four cups of water and make sure that no lumps remain. The batter should be thin.
- On a nonstick pan, at medium heat, add 2 tablespoons of oil and mustard seeds. When they start to crackle, add hing. Then, add the batter and stir continuously until the batter gets to a thick consistency similar to soft-rice khichu.
- Grease a thali or plate with oil. Spread the batter evenly.
- In a small kadai, add 1 tablespoon oil at medium heat. Then, add mustard seeds and when they start to crackle, turn off the stove. Add 1/2 teaspoon red chili powder and sprinkle the mixture on top of the dhokla. Let it cool a little bit. Then, cut into diamond-shaped or square-shaped pieces. The taste should not be bitter, but pleasant.
- Sprinkle the dhokla with fresh coriander leaves and serve.