Ingredients
Batch I
Gram flour(Besan) – 1 1/2 cup
Sugar – 3-4 tsp
Oil – 1 tblsp
Citric acid – 1/2 tsp
soda-bi-carb( Baking Soda) – 1/2 tsp
Salt – to taste
Lemon juice – 3-4 drops
Batch II
Oil – 1 tblsp
Cumin seeds – 1/4 tsp
Mustard seeds – 1/4 tsp
Sesame seeds – 1/4 tsp
Asafoetida – a pinch
Curry leaves – 5-6
Water – 1/2 cup
Sugar – 1 tsp
Cilantro – for garnish
Grated coconut – for garnish
Sev – for garnish
Method
1. Mix all the ingredients from batch I in a bowl with water enough to make a thick paste.
2. Blend it well with a hand blender or with hand.
3. Microwave on high for 3-4 minutes depending on the microwave power.
4. Let it rest for 2 minutes. Cut it into square pieces.
5. Tempering: Heat 1 tbsp oil. Add jeera(cumin), rai(mustard seeds), til(sesame seeds), hing(asafoetida) and karipatta(curry leaves). When it splutters add 1/2 cup water and 1 tsp sugar.
6. Pour this water slowly on dhokla pieces.
7. Garnish this with fresh coriander, shredded fresh coconut and sev. Serve with green chutney.