For Batter:
- Bengal Gram flour / Besan/ Chickpea flour - 250 gms (1 & 1/2 cup)
- Curd/Yogurt - 1/2 cup (not very sour)
- Water - 1/2 cup
- Cooking/Baking Soda - 1/2 tsp
- For seasoning to be mixed to the batter (to be added just before cooking)
- Oil - 1 tbsp
- Turmeric a pinch
- Green Chili paste - 1 - 2 (or as per taste)
- Sugar - 1 tsp
- Citric acid - quarter tsp (or lemon juice)
- Eno - 1 packet (green colour fruit lime) + some more for sprinkling on the plate
- (note: I dint know how much a sachet contains since I have a bottle so I assumed 1-1/4 tsp of Eno fruit salt)
- salt to taste
- Mustard Seeds
- Curry leaves
- Grated coconut
- Coriander leaves
- Little water + Oil to be topped on dhoklas
Method:First Mix 1 / 2 cup yogurt water.To 1 / 2 with gram flour and mix well add to the batter at a time, the consistency of idli batter, add more water if consistency.Slowly pouring out should not need any more, add soda. Keep it aside to rise for 1 hour. If you are using a pressure cooker, fill pan with water, a plate on which you will use a plate of steaming dhoklas place. Plate plate citric acid, oil, salt, sugar, green chilli paste and turmeric powder to the batter mix can be used for patrolling. Mix well. It may be fall before plate.Meanwhile pan on the stove and start boiling water. Rolling when the water level is reached, you batter Eno (Eno Save a little dusting on the plate) to the mixture, gently mix, you will see bubbles coming out.I support plate is a plate in my pressure cooker and which would fit and keen to make a proper Dhokla were narrow. So I cooked the batter into the baking tin and steam my rice cooker used to fit perfectly. Dust or sprinkle the plate with Eno. Pour the batter to the plate immediately. Place in pan, carefully pressing plate and cover with lid. You do not need to use CT. After the steam outlet cover, and simmer about 5 -7 minutes to find out will not be disturbed. Batter only half full will increase as it should be. Eno should not rest after adding the batter. Preference in the amount of sugar that can be increased. Dhokla it.After 5 -7 minutes the water and more than one title can be steamed in kadai full of plated the lid and remove the evidence by using the toothpick or knife. If the knife comes out clean and not sticking to any batter, then its done. Cover and let it flame for 1 minute to stay on and switch off gas and 5 minutes.In to allow for a bowl, a tablespoon of oil mix with water 3 tsp. Remove plate from pan, pour water and oil mixture on top. Spices, oil pan to heat, leaves, sesame seeds, mustard seeds and add finely chopped green pepper curry. When mustard starts popping, remove and put more dhoklaIf you want the right size and not crumbling, cut and cut them out gentlyI sections, after cooling a bit to handle.
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