Servings:  4                                                              

Time:         20-25 minutes

Ingredients

1. Gram flour (besan),                                                                           2 cups
2. Yogurt, beaten                                                                                   1 cup
3. Salt                                                                                                       to taste
4. Turmeric powder                                                                               1/2 tsp
5. Green chilli-ginger paste                                                                   1 tsp
6. Oil                                                                                                         2 tbsp
7. Lemon juice                                                                                         1 tbsp
8. Soda Bicarbonate / Baking Powder/ Khane ka Soda                     1 tsp
9. Mustard seeds ( Bigger one )                                                            1 tsp
10. Curry Patta                                                                                          10-15
11. Fresh coriander leaves, chopped                                                      2 tbsp
12. Coconut, scraped                                                                                 1/2 cup

Method 1

1. Take gram flour in a bowl.
2. Add yogurt and approximately one cup of warm water and mix. Avoid lumps(ganthey).
3. Add salt and mix again. Leave it aside to ferment for three to four hours.
4. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste.
5. Mix Heat the steamer.
6. Grease a plate.
7. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk(fete) briskly.
8. Pour batter into the greased thali and place it in the steamer.
9. Cover with the lid and steam for ten minutes.
10. 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.
11. When a little cool, cut into squares and keep in a serving bowl/plate.
12. Heat remaining oil in a small pan.
13. Add Curry Patta and mustard seeds.
14. When the seeds begin to crackle, remove and pour over the dhoklas.
15. 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.