Gram Flour Dhokla (with Bitter Gourd Skin)

We all love making different kinds of dhoklas. Why? It's such a versatile dish! Dhoklas may be had for breakfast or with evening tea, but on busy days don't we wish there was a faster alternative? Lay your worries to rest with these easy to make dhoklas using a karela's (bitter gourd) scrubbed skin. This dish simply involves assembling the ingredients, mixing them and cooking. So, it is no fuss after all. Karela skin also provides a lot of iron and other friendly nutrients. Try this recipe - it is very tasty and yummy. In my family, we also call this dish, "Gashelu."

Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. Grease a thali or plate with oil. Spread the batter evenly. 
4. 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.
5. Sprinkle the dhokla with fresh coriander leaves and serve.

Note: If you want, you may also add garlic, ginger and green chili paste to gram flour batter.