- Besan - 2 Cups
- Yoghurt - 1 cup
- Salt to taste
- Green chilles -3
- Ginger - 1'' piece
- Fresh coriander leaves - a few sprigs
- Turmeric powder - 1/2 tsp
- Oil - 2 tbspns
- Soda bicarbonate - 1 tsp
- Lemon juice - 1 tbsp
- Mustard seeds - 1 tsp
- Coconut Scraped - 1/2 cup
PROCEDURE:
- Take gram flour in a bowl. Add beaten yoghurt and warm water.
- Whisk thoroughly so that no lumps remain. The mixture should be a little thick in consistency. Add salt and leave it to ferment for 3 -4 hours.
- Grind green chillies and ginger into a paste.
- When the gram flour has fermented add ginger - chilli paste. Add turmeric powder and correct seasoning.
- Heat the steamer.
- Grease the dhokla mould or a shallow tin with a little oil. In a small bowl take soda bi carbonate one teaspoon of oil and lemon juice. Mix and add to the gram flour mixture. whisk briskly.
- Pour the batter into the greased mould and steam for 10 - 12 mins.
- when a little cool cut into squares and keep in a serving bowl/plate.
- Splutter mustard seeds and pour over the dhoklas.
- Garnish it with Scraped coconut and fresh coriander leaves.
