Ingredients: -

  • (Besan) Gram flour- 2 cups

  • Sugar- 3 spoons

  • Salt- 1 spoon

  • Soda bicarbonate – ¼ teaspoon

  • Citric acid- ¼ spoon

  • Fresh coriander leaves -chopped 2 tablespoons

  • Coconut scraped -1/2 cup

  • For tempering-

  1. Turmeric powder 1/2 teaspoon

  2. Green chilli-ginger paste 1 teaspoon

  3. Asafoetida- A pinch

  4. Curry leaves

  5. Mustard seeds

  6. Cumin seeds

Method: -

  1. Grind dry gram flour, salt, sugar and citric acid in a mixer.

  2. Take this mixture in a wok.

  3. Keep cooker to heat on a gas

  4. Grease the wok with oil (wok used for Cooker) and keep it in a cooker.

  5. Add 1 ½ cup water in grinded mixture and mix well.

  6. The consistency needs to be as like pakoda mixture.

  7. Add soda bicarbonate to the batter and whisk briskly.

  8. Pour batter into the greased wok placed in the steamer.

  9. Cover the lid, remove whistle of the cooker.

  10. Let it steam for 20 minutes on medium flame.

  11. When a little cool, cut into squares and keep in a serving bowl/plate.

  12. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

  13. Serve, garnished with chopped coriander leaves and scraped coconut.

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