Gram flour (Besan) - 200g
Curd - 1 cup
green chilli, chopped - 1 tbsp
Turmeric powder- 1/2 tsp
Mustard Seeds - 1 tsp
ginger, chopped - 1 tbsp.
baking soda - 1 tsp.
coriander leaves, chopped - 1 tbsp.
grated Coconut - 1/2 cup
juice of 1 Lemon
oil - 2 tbsp.
salt to taste.
warm water - 100 ml.
In a bowl, add gram flour, beaten curd and warm water and whisk well to form a thick, smooth mixture. Add salt, cover, and ferment for 3-4 hours.
Make a paste of ginger and green chillies. Add this paste to the fermented mixture.
Add turmeric powder and mix well.
Grease a dhokla mould or a shallow cake tin with a little oil.
Dry roast the baking soda on a tawa. Mix it into a paste with 1 tsp oil and lemon juice and add this to the gram flour mixture.
Pour it in the greased mould and allow to stand.
Steam for 10-12 minutes.
Cool and cut into squares.
Heat oil in a pan. Add mustard seeds.
When the seeds begin to crackle, remove and pour over the dhoklas.
Garnish with coriander leaves and grated coconut and serve.