Ingredients:

  • Gram flour (besan) sieved 2 cups
  • Yogurt beaten 1 cup
  • Salt to taste
  • Turmeric powder 1/2 teaspoon
  • Green chilli-ginger paste 1 teaspoon
  • Oil 2 tablespoons
  • Lemon juice 1 tablespoon
  • Soda bicarbonate 1 teaspoon
  • Mustard seeds 1 teaspoon
  • Fresh coriander leaves chopped 2 tablespoons
  • Coconut scraped 1/2 cup


Method:

  • Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
  • Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix.
  • Heat the steamer. Grease a thali. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix.
  • Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
  • Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
  • Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
  • Serve, garnished with chopped coriander leaves and scraped coconut.


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