DHOKLA

Ingredients

• 1 cup: Besan
• ½ cup: Sour curd
• ½ tsp: Ginger paste
• ½ tsp: Green chilli paste
• ½ tsp: Turmeric powder
• 1 tsp: Sugar
• 1 tsp: Fruit salt
• 1 tsp: Salt
• 1 tbsp: Oil
• ½ cup: Water

For Tadka

• ½ tsp: Mustard seeds
• 4-5 : Curry leaves
• 2-3 :Green chillies-slit
• 1 tbsp: Oil

Method

• Mix besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add water and mix well again.
• Add fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
• Place a thin cloth between the lid and the steamer and close tight. Steam for 20 minutes.
• Remove tin from the steamer and keep aside.
• Heat oil for the tadka, add mustard seeds, curry leaves and green chillies.
• Sauté till slightly colored, and add a large cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with coriander and coconut and serve.