Ingredients Jump to Instructions ↓

  1. 200 g. gram flour

  2. 1 cup curd, yogurt

  3. 1 tablespoon green chili, chopped

  4. 1/2 teaspoon turmeric powder

  5. 1 teaspoon mustard seeds

  6. 1 tablespoon chopped ginger

  7. 1 teaspoon soda bicarb

  8. 1 tablespoon green coriander, chopped

  9. 1/2 cup fresh grated coconut

  10. 1 lemon

  11. 2 tablespoons oil Salt to taste

Instructions Jump to Ingredients ↑

  1. : Take gram flour in a bowl. Add beaten 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 to 4 hours. Make a paste of ginger and green chilies. Add this paste to the fermented mixture. Add turmeric powder and correct seasoning. Keep the steamer ready on the flame. Grease a dhokla mold or a shallow cake tin with a little oil. In a small bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1 lemon. Mix well and add this to the gram flour mixture. Pour the batter into the greased mold and steam for 12 to 14 minutes. Cool for sometime. Cut into squares and arrange in a serving platter/bowl. Heat oil in a small 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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