1. Gram Flour (Besan) – 2 cups
2. Sugar – 1 tsp
3. Ginger – 2 cm piece, finely grated
4. Green Chilies – 1, finely chopped
5. Lemon Juice – 1 tbsp
6. Water – as required to make a batter
7. Turmeric Powder (Haldi) – ½ tsp
8. Salt to taste
9. Fruit salt (Eno) – 1 tbsp
10. Mustard Seeds (Rai) – ½ tsp
11. Cumin Seeds (Jeera) – ½ tsp
12. Asafoetida (Hing) – a pinch
13. Coriander Leaves to agrnish
14. Coconut Powder – 4 tsp
15. Vegetable Oil – 2 tbsp
1. Mix the gram flour (besan), ginger, green chilies, lemon juice, turmeric powder, sugar and salt in a bowl. Add water slowly and make a thick flowing batter.
2. Place a perforated stand inside a stockpot. Fill the stockpot with water till slightly below the perforated stand. Let the water come to a boil.
3. Add fruit salt to the gram flour (besan) mixture, give it a good mix quickly and immediately pour into a container for steaming.
4. Place the container on the perforated stand and steam the mixture for about ten minutes.
5. After ten minutes, run a knife through the cooked mixture. If the knife comes out clean, then the mixture is cooked and if it doesn’t come out clean then steam the mixture for another three minutes and then check again. Once done, cut the steamed mixture into 4 cm pieces.
6. Heat the vegetable oil in a tempering pan.
7. Add mustard seeds (rai), cumin seeds (jeera) and asafetida (hing) and allow them to splutter.
8. Pour the tempering over the cut dhokla pieces.
9. Garnish with grated coconut and coriander leaves and serve.