SPONGY DHOKLA

 

SPONGY DHOKLA

Ingredients

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.

Instructions

  1. 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.

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