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For the batter:
1 cup Bengal gram flour (besan)
1 1/2 tbsps semolina (rawa)
1/2 tsp. citric acid
3 tsps sugar
1 tsp. green chili-ginger paste
1 1/2 tsps Eno's fruit salt
1 tbsp. chopped coriander, for garnishing
For the tempering:
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. sesame seeds (til)
2 green chilies, chopped
A pinch of asafoetida (hing)
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Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
For the tempering, heat the oil in a small pan and add the mustard seeds, sesame seeeds, green chilies and asafoetida. When the mustard seeds crackle, add 1 tbsp. of water and pour this over the steamed dhoklas.
Cut into pieces and serve with green chutney.
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