These dhoklas are so soft and spongy that the reference to nylon is really apt! What is more, this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this dhokla. Temper just before serving, for the perfect 100/100!
|Besan||1 1/2 Cup (24 tbs) (Bengal gram flour)|
|Semolina||1 1/2 Tablespoon (rava)|
|Ginger green chili paste||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Fruit salt||1 Teaspoon|
|Mustard seeds||1 Teaspoon (rai / sarson)|
|Sesame seeds||1 Teaspoon (til)|
|Asafoetida||1 Pinch (hing)|
|Curry leaves||3 (kadi patta)|
|Chopped green chillies||1 Teaspoon|
|Finely chopped coriander||2 Tablespoon (dhania)|
|Freshly grated coconut||1 Tablespoon (optional)|
|Green chutney||1 Cup (16 tbs) (for serving)|
1. Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
2. Just before steaming, add the fruit salt and mix lightly.
3. Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
4. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
5. Heat the oil in a small non-stick pan and add the mustard seeds.
6. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
7. Add ½ cup of water and mix well.
8. Pour the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes so that the water is absorbed completely.
9. Cut into pieces, garnish with coriander and coconut serve immediately with green chutney.