Ingredients Jump to Instructions ↓


  2. For the batter:

  3. 1 cup Bengal gram flour (besan)

  4. 1 1/2 tbsps semolina (rawa)

  5. 1/2 tsp. citric acid

  6. 3 tsps sugar

  7. 1 tsp. green chili-ginger paste

  8. 1 1/2 tsps Eno's fruit salt

  9. 1 tbsp. chopped coriander, for garnishing

  10. For the tempering:

  11. 1 tbsp. oil

  12. 1/2 tsp. mustard seeds

  13. 1/2 tsp. sesame seeds (til)

  14. 2 green chilies, chopped

  15. A pinch of asafoetida (hing)


  17. Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.

  18. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.

  19. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.

  20. For the tempering, heat the oil in a small pan and add the mustard seeds, sesame seeeds, green chilies and asafoetida. When the mustard seeds crackle, add 1 tbsp. of water and pour this over the steamed dhoklas.

  21. Cut into pieces and serve with green chutney


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