- Take gram flour in a bowl.
- Add beaten curd/ yogurt and warm
water.
- Whisk well to remove all lumps.
- The mixture should have a thick
consistency.
- Add salt and cover it and leave it
to ferment for 3-4 hours.
- Make a paste of ginger & green
chillies.
- Add this paste to the fermented
mixture.
- Add turmeric pwd and correct
seasoning.
- Grease a dhokla mould or a shallow
cake tin with a little oil.
- Dry roast the soda-bicarb on a tawa,
mix it with 1 tsp. of oil and the juice of one lemon.
- Mix well and add this to the gram
flour mixture.
- Pour it in the greased mould and
allow to stand.
- Then steam for 10-12 mins. Cool for
some time.
- Cut into squares & arrange in a
serving plate/bowl.
- Heat oil in a pan. Add mustard
seeds.
- When the seeds begin to crackle,
remove and pour over the dhoklas.
- Serve garnished with chopped green
coriander leaves and grated coconut.
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