. Bengal Gram flour/Besan – 2 cups
. Curd/Yogurt – 1/2 cup
. Water – 1/2 cup
. Cooking/Baking Soda – 1/2 tbsp
. Turmeric powder - a pinch
. Green Chili paste – 1/2 tsp (or green chillies - 2 choppped finely)
. Sugar – 1 tsp
. Lemon juice - 1/2 tsp
. Eno fruit salt– 1.5 tsp
. Salt to taste
. Oil - 1 tsp
. Mustard Seeds
. Curry leaves
. Coriander leaves
. Oil - 2 tsp
1) First mix the curd with water and make like a buttermilk.
2) To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter.
3) If you need water add it, else add soda.
4) Keep it aside for 1 hr.
5) After 1 hr, add the ingredients II to the batter and mix well.
6) You need to steam the batter. so a plate that fits to the pressure cooker.
7) Before mixing the ingredients II to the batter, switch on the stove and place the cooker filled with water and place a vesserl over which you need to place a plate in which you are going to steam the dhokla's.
8) Allow the water to boil.
9) Now sprinkle a pinch of eno in the plate and pour the batter (Ingredients II nixed) to the plate and place the plate immediately on the vessel.
10) Close it (no need to put whistle) and wait for 5 mts.
11) After 5 mts, using a knife, just check whether the dhokla's are perfectly coooked (by putting the kinfe inside the dhokla and checking no batter sticks to the knife).
12) Now switch off the stove and remove the plate.
13) Now in a small pan, add the ingredients III and when mustard seeds starts spluttering, just pour them on top of the dhokla's.
14) Allow the dhoklas to cool for 3 to 4 mts and cut them in to desired shape and serve hot with green chutney or any chutney.
Courtesy: Akhilas kitchen...