1 cup Gram flour/Besan/kadala mavu
½ cup curd
1 tsp Lemon juice
Salt – to taste
1 ½ tsp Eno fruit salt
½ tsp turmeric powder
Coriander leaves (finely chopped-to garnish)
Grated coconut (to garnish)
½ cup water
½ inch of ginger
2 Green chillies
½ tsp mustard seeds
¼ tsp asafoetida
How to make it
- Grind the items given and keep aside.
- In a large mixing bowl add the besan, curd, turmeric powder, lemon juice, sugar and salt to it. Mix well and keep aside.
- Grease a flat wide bottomed vessel with oil.
- Mix the eno fruit salt with the besan mix at the time you are going to steam.
- Pour the content to the greased container.
- Steam this mixture for 10 minutes, I used Idli cooker.
- Insert a fork or knife to check if it is done or not. Cool it for some time and invert the vessel in a clean plate.
- Cut into desired shape.
- Temper the items given and garnish with chopped coriander leaves and grated coconut on top.
- Add the ½ cup of water to grind green chillies. Add this watery mix with the flour. No need to add extra water.
- Take care you don’t over-cook the dhokla.
- If u doesn’t have fruit salt, you can replace with baking soda.