Ingredients:
- one cup gram flour (besan)
- 1/4 cup semolina (sooji)
- 1 cup yogurt (curd)
- 1/2 cup water
- 1 teaspoon ginger paste
- one teaspoon green chili paste
- 1 teaspoon fruit salt (eno)
- 2 tablespoons oil
- teaspoon mustard seeds
- 1 teaspoon sesame seeds (optional)
- A pinch of asafoetida (hing)
- Salt to taste
- tablespoon sugar
- 2 tablespoons lemon juice
- Fresh coriander leaves for garnish
Ingredients for Chutney:
- 1 cup mint leaves
- 2-3 green chilies
- 1 tablespoon lemon juice
- Salt to taste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon sugar (optional)
Method:
- Prepare Dhokla:
- In a mixing bowl, combine gram flour, semolina, yogurt, water, ginger paste, green chili paste, salt, sugar, and lemon juice. Mix well to form a smooth batter. Let it rest for 10-15 minutes.
- After resting, add fruit salt to the batter and mix gently. You’ll notice the batter becoming frothy.
- Grease a dhokla plate or any flat-bottomed vessel with oil. Pour the batter into it and spread evenly.
- Steam the batter for about 15-20 minutes on medium heat until it’s cooked through. Insert a toothpick and if it emerges devoid of batter residue , your creation is flawlessly cooked.
- Once cooked, remove from heat and let it cool for a few minutes. Then, cut into square or diamond shapes.
- Prepare Chutney:
- In a blender, combine coriander leaves, mint leaves, green chilies, lemon juice, salt, cumin seeds, and sugar (if using). Blend until you get a smooth paste. Adjust the consistency with a little water if needed.
- Tempering:
- Heat oil in a small pan. Add mustard seeds and let them crackle. Then add sesame seeds and asafoetida. Sauté briefly until the aroma intensifies, signaling its readiness.
- Pour this tempering over the prepared dhokla pieces.
- Serve:
- Garnish the dhokla with chopped fresh coriander leaves.
- Serve the dhokla with the freshly prepared chutney.
Tips and Tricks:
- Ensure the batter is of pouring consistency for soft and fluffy dhoklas.
- Use fresh yogurt for better fermentation of the batter.
- Adjust the amount of green chilies in the chutney according to your preference for spiciness.
- For a more flavorful dhokla, you can add grated coconut or chopped green chilies to the batter before steaming.
- Serve the dhokla and chutney fresh for the best taste.