Bengal gram flour/besan: 1 Cup
Sooji: 1/3 cup
Curd: 1/2 cup
Water: 1/2 cup
Baking soda : a pinch
For seasoning to be mixed to the batter (to be added just before cooking):
Oil : 2tbso
Turmeric Powder:a Pinch
Green chilli paste: 1 tbsp
1 tsp - sugar
Lemon juice: 1/4 tsp
Eno: 1 packet 1&1/4 tsp some more for sprinkling on the plate
Sugar Dissolved in 1/4 cup of water + oil to be topped on dhoklas
- Mix first 1/2 cup curds with 1/2 water.
- To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter,
- Slowly add more water if needed else, add the soda. Keep it aside to rise for 2 hour.
- Keep the steamer or cooker ready on gas.
- To the batter mix in the Eno, oil, salt, sugar, green chili paste and turmeric powder. Mix well.
- This has to be done just before pouring to the plate.
- Meanwhile have the pan on stove, and let the water start boiling.
- When the water reaches the boiling stage,can mix the eno to the batter.
- Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate.
- Pour the batter into the greased pan and steam for 10-12 minutes or till done.
- Place a toothpick or knife and if the knife comes out clean and does not have any batter sticking, then its done.
- Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
- In a bowl, mix 3 tsp of water along with a tsp of oil and sugar. Remove the plate from the pan, pour the water and oil mix over the top.
- For seasoning, heat a pan with oil, add curry leaves, mustard seeds and finely chopped green chillies.
- When mustard starts popping, remove and pour over the dhokla
- Garnish the besan dhokla with coriander and slited green chilies.
- Serve with chutney
NOTE: Dont use flavoured ENO. Always use plain ENO