Time: 20-25 minutes
Ingredients
- Gram flour (besan), 2 cups
- Yogurt, beaten 1 cup
- Salt to taste
- Turmeric powder 1/2 tsp
- Green chilli-ginger paste 1 tsp
- Oil 2 tbsp
- Lemon juice 1 tbsp
- Soda Bicarbonate / Baking Powder/ Khane ka Soda 1 tsp
- Mustard seeds ( Bigger one ) 1 tsp
- Curry Patta 10-15
- Fresh coriander leaves, chopped 2 tbsp
- Coconut, scraped 1/2 cup
Method 1
- Take gram flour in a bowl.
- Add yogurt and approximately one cup of warm water and mix. Avoid lumps(ganthey).
- Add salt and mix again. Leave it aside to ferment for three to four hours.
- When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste.
- Mix Heat the steamer.
- Grease a plate.
- In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk(fete) briskly.
- Pour batter into the greased thali and place it in the steamer.
- Cover with the lid and steam for ten minutes.
- To check, take a knife and dip it into the batter, if the batter is coming with the knife means it is still raw. Again keep it in the steamer for 5 minutes.
- When a little cool, cut into squares and keep in a serving bowl/plate.
- Heat remaining oil in a small pan.
- Add Curry Patta and mustard seeds.
- When the seeds begin to crackle, remove and pour over the dhoklas.
- Serve, garnished with chopped coriander leaves and scraped coconut.
Method 2
Whole method will be same only for Instant dokla,add ENO ½ tea spoon while adding the soda.
Note: If you like green chilies, take some 4-5 green chilies, slit it and add it after the mustard seeds in tadka.