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Preparation Time : 10
Cook Time : 10
Total Time : 20
for batter: 1 cup besan 2 tbsp suji/ semolina 1½ tablespoons Chilli-ginger-garlic paste( garlic paste optional) 1 tsp Eno Fruit Salt (or 1/2 tsp Baking Soda) ¼ tsp turmeric powder 1/2 cup curd 1 tsp sugar 2 tsp oil ¼ tsp salt ½ cup water
For tadka– 3 tsp oil 1 tsp mustard ½ tsp cumin seeds few curry leaves 3 green chilli slit 2 tbsp water ¼ tsp salt 2 tbsp coconut grated 1 tbsp coriander chopped
Firstly, in a large mixing bowl take 1 cup besan, 2 tbsp rava and ¼ tsp turmeric, add curd. Also add ½ tsp chilli ginger garlic paste, 1 tsp sugar, 2 tsp oil and ¼ tsp salt. Add ½ cup water and make a smooth lump free batter. Allow to rest for 10 minutes later add a tsp of eno fruit salt to batter. Mix gently till the batter turns frothy and light. Transfer the dhokla batter immediately to greased tray and fill them until half its capacity. Steam it for 10-15 minutes over medium flame. After 10-15 minutes, insert a knife in the center and check if it comes out clean. If it does, then it is ready otherwise steam it more. Let it cool for few minutes and cut the dhokla into square pieces or shape of your choice. Heat 2 tablespoons oil in a small tempering pan. Add mustard seeds and cumin seeds. When they begin to crackle, add green chillies and curry leaves. Sauté for 30 seconds. Add salt and water and let the salt dissolve. pour the tempering immediately over the dhokla making sure it absorbs completely. Further sprinkle 2 tbsp coconut and 1 tbsp coriander. Finally, serve soft and spongy dhokla with green chutney or as it is.
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