Ingredients Jump to Instructions ↓

  1. 1 cup besan (bengal gram flour)

  2. 1 1/2 tbsp semolina (rava)

  3. 1/2 tsp citric acid (nimbu ka phool) crystals

  4. 3 tsp sugar

  5. 1 tsp ginger-green chilli paste

  6. 1 1/2 tsp fruit salt

  7. salt to taste

  8. For The Tempering

  9. 1/2 tsp mustard seeds ( rai / sarson)

  10. 1/2 tsp sesame seeds (til)

  11. 1 tbsp chopped green chillies

  12. a pinch of asafoetida (hing)

  13. 1 tbsp oil

  14. For The Garnish

  15. 1 tbsp chopped coriander (dhania)

  16. 1 tbsp chilli powder

Instructions Jump to Ingredients ↑

  1. Combine all the ingredients except the fruit salt in a bowl and make a batter using a1 cup of water.

  2. Add the fruit salt. Sprinkle a little water over the fruit salt and mix wel.

  3. Pour half the batter into a greased 150 mm. (6") diameter microwaveable container and cover with a plastic wrap.

  4. Microwave on high for 2 minutes. Allow to stand for 1 minute.

  5. Repeat with remaining batter to make 1 more tray of dhoklas. Keep aside.

  6. To prepare the tempering, heat the oil in a small pan and add the mustard seeds. When they crackle, add the sesame seeds, green chilli and asafoetida and remove from the fire. Add 1 tablespoon of water and pour the mixture over the steamed dhoklas.

  7. Garnish with the coriander.

  8. Cut into pieces and serve with green chutney.

  9. Always use your hands while mixing the batter to break lumps of the besan, sugar and citric acid crystals.


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