- 1 cup besan (bengal gram flour)
- 1 1/2 tbsp semolina (rava)
- 4 tsp sugar
- 1 tsp ginger-green chilli paste
- 1/2 tsp citric acid (nimbu ka phool)
- salt to taste
- 1 1/2 tsp fruit salt
- 1/2 tsp oil for greasing
- 3 tsp oil
- 1 tsp mustard seeds ( rai / sarson)
- 1 tsp sesame seeds (til)
- 1 tsp finely chopped green chillies
- a pinch of asafoetida (hing)
- 2 to 3 curry leaves (kadi patta)
Method:Gram flour, semolina, sugar, ginger, green chilli paste, citric acid, salt in a deep bowl and mix well, adding water as necessary (about cup ¾) mixture to make a thick batter.
Divide batter into 2 equal parts.
Pour fruit ¾ teaspoon salt 1 portion of batter and gently mix.
Pour the batter into a greased 150 mm immediately. (6 ") diameter plate and spread the batter in a single layer plate move clockwise.
Steamer 7 to 10 minutes or until dhoklas are cooked in steam. Put aside.
Repeat steps 3 to 5 and a plate of dhoklas. Put aside.
Heat oil in small pan and add mustard seeds.
When the seeds crackle, add sesame seeds, green chillies, asafoetida and curry leaves, mix well and for a few seconds on a medium flame, sauté.
Remove from flame, add 1 ½ tbsp water and mix well. Pour over Dhoklas morning.
Cool slightly and cut into uniform size pieces.
Serve hot garnished with coriander and coconut.
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