- 1 1/2 Cups Besan (Bengal Gram Flour)
- 1 1/2 Tablespoons Semolina (Rava / Sooji)
- 4 Teaspoons Sugar
- 1 Teaspoon Ginger-Green Chilli Paste
- 1 Teaspoon Lemon Juice
- Salt to Taste
- 1 Teaspoon Fruit Salt
- 3 Teaspoons Oil
- 1 Teaspoon Mustard Seeds ( Rai / Sarson)
- 1 Teaspoon Sesame Seeds (Til)
- A Pinch Of Asafoetida (Hing)
- 2 To 3 Curry Leaves (Kadi Patta)
- 1 Teaspoon Chopped Green Chillies
- For The Garnish – 2 Tablespoon Finely Chopped Coriander (dhania)
- 1 Tablespoon Freshly Grated Coconut (optional)
Prep: 10 minutes
Cooking: 20 minutes
- Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approximately 3/4 cup of water in a deep bowl and mix well to get a smooth batter.
- Just before steaming, add the fruit salt and mix lightly.
- Pour the mixture immediately to a greased 175mm (7”) diameter thali and spread evenly.
- Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
- Heat the oil in a small non-stick pan and add the mustard seeds.
- When they crackle, add sesame seeds, asafoetida, curry leaves and green chillies. Sauté on medium flame for 30 seconds.
- Add 1/2 cup of water and mix well.
- Put the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes for the water to absorb.
- Cut into pieces and garnish with fresh coriander and coconut to serve.