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Use very fresh besan for best results.
Besan - 1 ½ cups (level)
Water - 1 ¼ - 1 ½ cups
Oil - 3 tsp
Fruit salt - 2 level tsp (or soda 1 level tsp)
Citric acid - 1/2 tsp (refer variation )
Sugar - 1 tsp
Green chilli-ginger paste - 2 level tsp
Oil - 2 tbsp
Mustard - ½ tsp
White seasame seeds - 2 tsp
Hing - ½ tsp
Green chillies - 5.6 (mince fine)
Mix besan, water, citric acid, green chilli-ginger paste, sugar & salt till well mixed. Use a food processor for perfect blending.
Keep water boiling & ready in a steamer.
Grease thoroughly an aluminium or steel round vessel which can be used for steaming dhokla – keep it ready in the pan over water to get hot.
Sprinkle the fruit salt or soda into the batter, sprinkle 1 tsp water over the fruit salt or soda, whisk thoroughly & quickly & pour the batter in the greased vessel.
The secret is cooking the dhokla vigorously, as soon as fruit salt is added.
Cover & steam for 20 mts.
The flame should be high for 10 mts & low thereafter.
Test if it is cooked, by inserting a knife into it to see if it comes out clean.
Remove, cool & cut the dhoklas.
Heat oil & temper the given ingredients.
Add 3 tbsp water & switch off when it just starts boiling.
Pour all over the dhoklas.
Garnish with grated coconut & chopped coriander leaves.
Serve with green chutney.
Instead of citric acid, lime juice can be used.
Do not add at the beginning.
When tempering, instead of adding 3 tbsp of water, add a mixture of lime juice & water to be poured over dhoklas.