1 cup semolina(rava),
1 tbsp chickpea flour(besan),
1 cup yogurt,
1 tsp lemon juice,
2 tbsp sugar,
2 tbsp oil,
salt to taste,
1 tsp turmeric powder(haldi),
1 tsp eno fruit salt or baking soda(soda bi carbonate),
warm water to make batter consistency.
2 tbsp oil,
1 tsp fine mustard seeds(rai),
1 tsp sesame seeds,(til),
2 tbsp chopped coriander leaves for garnish.
2 tbsp grated coconut(optional).
- Mix semolina, besan, yogurt, lemon juice, turmeric powder, sugar salt, and add warm water to this to make a batter. Consistency should be like pancake/ dosa batter.
- Heat a large pan with water, put steamer insert.
- Take a deep tray or thali/plate that fits in the large pan, about 8-9 inches in diameter, apply little oil to the plate and keep it in the steamer insert.
- Put the Eno fruit salt in the batter and beat well till frothy for a minute and immediately pour in the greased plate.
- Cover the large pan with a lid and let steam on high for about 10-15 minutes.
- To check for doneness insert a toothpick in the centre of the dhokla.
- Take the plate out of the steamer and let cool slightly for 5-8 minutes and cut into squares or diamond shapes.
- Heat the oil for the tempering in a small pan , add the mustard seeds, sesame seeds and when they splutter pour this tempering all over the dhokla.
- Sprinkle with shopped coriander leaves and grated coconut(optional).
- Serve with ketchup or chutney of your choice.
You can add 1 tsp of green chilly ginger paste but I prefer the dhokla without the ginger chilly paste.
Also can saute a couple of green chillies in some oil till they get blisters and change color and accompany this with the dhokla.