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Preparation Time : 240
Cook Time : 30
Total Time : 270
Coconut scraped 1/2 cups
Fresh coriander leaves chopped 2 tbsp
Gram flour (besan) sieved 2 cups
Yogurt beaten 1 cups
salt 1/4 tsp
turmeric powder 1/2 tsp
Green chilli-ginger paste 1 tsp
oil 2 tbsp
Lemon juice 1 tbsp
Soda bicarbonate 1 tsp
Mustard seeds 1 tsp
Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease a thali.
In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate
Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas
Serve, garnished with chopped coriander leaves and scraped coconut.
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