Ingredients:
Besan Flour – 300 gms
Yogurt – 1 cup, whisked
Green Chilli Paste – 1 tsp
Ginger Paste – 1 tsp
Baking Soda – 1 tsp
Lemon Juice – 3 tsp
Sugar – 2 tsp, powdered
Turmeric Powder – 1/4 tsp
Oil – 1 tblsp
Salt as per taste
For Tempering:
Curry Leaves – 6
Mustard Seeds – 3 tsp
Oil – 2 tsp
Coriander Leaves – 1/2 cup, chopped
Coconut – 3 tblsp, grated
Whole Green Chillies – 4
Water – 1/2 cup
Method:
1. Mix besan, yogurt, salt, sugar, ginger paste, chilli paste and turmeric powder to make a smooth batter.
2. Heat a steamer.
3. Grease a baking dish.
4. Mix baking soda, oil and lemon juice in a cup.
5. Mix into the batter.
6. Pour the batter into the greased pan.
7. Steam for 10 to 12 minutes.
8. Cool and cut into cubes.
9. Heat oil for tempering and fry the tempering ingredients, except coriander leaves and coconut.
10. Pour over the dhokla. Garnish with coriander leaves and coconut.
11. Serve.