Ingredients Jump to Instructions ↓

  1. 1 cup 237ml -- ¥

  2. 1 Flour

  3. 1 cup 237ml Water

  4. 1 1/2 teaspoons 7 1/2ml Sugar

  5. 1/2 teaspoon 2 1/2ml Citric acid

  6. 1 teaspoon 5ml Soda bicarb

  7. 2 Green chillies

  8. 1 Pie ginger grated

  9. 2 Yellow colouring - (2 to 3) Salt to taste For Seasoning

  10. 1/2 cup 46g / 1.6oz Coconut grated

  11. 1/4 cup 36g / 1 1/3oz Coriander chopped

  12. 1/2 teaspoon 2 1/2ml Mustard seeds

  13. 1 tablespoon 15ml Oil.

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Warm the water. Take flour in a large bowl. Place sugar and citric acid in a cup. Place soda bicarb in another cup. Pour a little of the water over each. Pour remaining water in gram flour, add chilli and ginger. Mix well with palm till smooth. Place the pressure cooker on gas with 1 litre water and stand. Grease a round cooker or cake tin and place in the cooker. Allow to heat. Add sugar solution and colour to better. Mix well till light and fluffy. Add soda solution and mix well. Pour into prepared tin before the foam goes down. Do not touch spoon now. Cover tin with a perforated lid and close cooker. Cook without whistle for 13-14 minutes. Remove tin and allow it to cool. Cut in cubes and remove with spatula. Heat oil in a small pan. Add mustard seed, allow to splutter. Pour over dhokla cubes. Sprinkle coconuts and coriander. Transfer to serving dish. Serve hot or cold with green chutney. Serves: 4 Making times: 30 minutes Shelf life: 2 days (refrigerated).


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