Prepared with a fermented batter of rice and split chickpeas, dhoklas can be eaten for breakfast, as a main course, as a side dish, or as a snack.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
- Besan (chickpea flour) – 1 cup
- Curd – ½ cup
- Water – ½ cup
- Green chillies – 2
- Adrak (ginger) – 1-inch piece
- Sugar – 1 tsp
- Lemon juice – 1 tsp
- Eno fruit salt – 1½ tsp (or cooking soda ½ tsp)
- Salt – as required
- Haldi (turmeric) – 1 pinch
- Dhaniya (coriander leaves) – 2 tbsp
- Coconut, grated – 3 tbsp
- Oil – 1 tsp
- Mustard – ¾ tsp
- Hing (asafetida) – 1/8 tsp
- Grind ginger and green chillies with not more than ½ cup water.
- Put besan in a bowl, add ground ginger-green chillies, water, curd, lemon juice, turmeric, sugar and salt to it.
- Mix well and keep aside.
- Add Eno fruit salt to besan mixture and mix well.
- Grease a wide flat-bottomed vessel with oil.
- Steam this mixture for 10-12 minutes in the vessel.
- Insert a knife in the freshly-prepared dhokla and if it comes out clean, it is ready.
- Let it cool down for 5 minutes and then invert the dhokla on to a plate.
- Cut them into squares or as desired.
- Heat the oil, mustard seeds and asafetida for tempering.
- Spread tempering over the dhokla pieces and garnish with coriander leaves and grated coconut.
- Serve with green chutney.