|Semolina flour||1 Cup (16 tbs)|
|Yogurt||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs) (As Needed)|
|Juice of lemon||2 Teaspoon|
|Green chili||1 , finely chopped|
|Finely chopped cilantro||2 Tablespoon|
|Sodium bicarbonate||1 Teaspoon|
|Black mustard seed||1⁄2 Teaspoon|
|Green peppers||2 , chopped into about 0.25 inch pieces|
Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro together in a bowl and make a smooth batter; add more water if needed.
Mix well so that no lumps are formed and the batter is of pouring consistency.
Allow batter to rest for an hour.
Grease the cake pan and set aside.
In the saucepan heat about one cup of water on medium high heat. Water should just touch the cake rack. This will be used to steam the dhoklas.
After water is boiling, turn down the heat to medium.
Add fruit salt (Eno) to the batter, and mix well. The batter will foam up.
Quickly pour batter into a greased cake pan.
Next place cake pan into the saucepan over the cake rack.
Cover the saucepan. Steam for about 10 minutes on medium heat.
Check Dhokla with a knife. If the knife comes out clean, dhokla is ready.
Turn of the heat and remove the cake pan from saucepan.
Let it cool to room temperature, then cut into triangle or square shapes.
Prepare the seasoning:
Heat the oil in a small pan on medium heat.
Add mustard seeds after seeds cracke add green chili stir for few seconds.
Pour seasoning over the Dhokla. Serve with green chutney.
Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
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