One of the most popular and relished Gujrathi food. Made of gram flour, its eaten for breakfast and as a snack. The sweet and sour taste keeps you wanting for more. I couldn’t nail it, nevertheless it was tasty and loved by everyone at home. Usually accompanied with Mint and Corriander Chutney (recipe posted earlier), it is one of India’s favourite food items and tops favourite list in most of the Indian households. Please find the recipe below.
Ingredients
• Gram flour 2 cups
• Salt ½ teaspoon
• Sugar 1 teaspoon
• Water as needed
• Eno fruit salt or Baking soda 1 teaspoon
• Turmeric powder ½ teaspoon
• Oil 1 teaspoon
• Mustard seeds 1 teaspoon
• Cumin seeds ½ teaspoon
• Green chilli slit or finely chopped 2
• Water for tempering ½ cup
• Juice of one lime
• Sugar for tempering 1 teaspoon
• Salt a pinch for tempering
• Curry leaves one sprig
• Fresh grated coconut 2 tablespoons for garnishing
Method
• Into a wide shallow bowl add 2 cups of gram flour along with Turmeric powder, salt and 1 teaspoon of sugar.
• Mix it well and water, so that the batter is running consistency, but ensure it is neither too thick nor too thin.
• Alternatively, grease a cake bowl or a wide bowl with oil and keep it ready for steaming the dhokla. (You may use a Idly pot or a fill the bottom of a vessel with water with a stand below to keep the cake bowl above it and steam it)
• Mix one teaspoon of enough fruit salt or baking soda to the batter pour it into the greased bowl and steam it until its done. Check it with a tooth pick or a sharp knife. It has to come out clean.
• Once done allow it to cool before you transfer it onto a plate.
• For tempering, add a teaspoon of oil in a pan, include mustard seeds, Cumin seeds.
• Simmer the stove and add green chilli and curry leaves.
• Next add half a cup of water, turn off the stove and add pinch of salt and 1 teaspoon sugar along with juice of one lime and finely chopped corriander leaves mix it well.
• Pour it evenly all over the cooked dhokla and garnish with 2 tablespoons of grated coconut.
• Leave the dhokla for atleasr half an hour to soak in the syrup.
• Serve it with Mint and Corriander Chutney.
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