|
Ingredients
|
Quantity
|
|
Gram flour
|
1 cup
|
|
Water
|
1 cup
|
|
Sugar
|
1 ½ tsp
|
|
Citric acid
|
½ tsp
|
|
Soda bicarb
|
1 tsp
|
|
Green chillies
|
2
|
|
Ginger grated
|
½” piece
|
|
Yellow colouring
|
2 to 3 drops
|
|
Salt
|
to taste
|
|
For
seasoning:
|
|
|
Coconut grated
|
½ cup
|
|
Coriander chopped
|
¼ cup
|
|
Mustard seeds
|
½ tsp
|
|
Oil
|
1 tbsp
|
Warm the water. Take flour in a large bowl. Place sugar and citric
acid in a cup. Place soda bicarb in another cup. Pour a little of the water over
each. Pour remaining water in gram flour, add chilli and ginger. Mix well with palm till smooth.
Place the pressure cooker on gas with 1 litre water and stand.
Grease a round cooker or cake tin and place in the cooker. Allow
to heat. Add sugar solution and colour to better. Mix well till light and
fluffy. Add soda solution and mix well. Pour into prepared tin before the foam goes
down. Do not touch spoon now. Cover tin with a perforated lid and close cooker.
Cook without whistle for 13-14 minutes. Remove tin and allow it to
cool. Cut in cubes and remove with spatula. Heat oil in a small pan. Add mustard
seed, allow to splutter. Pour over dhokla cubes. Sprinkle coconuts and
coriander. Transfer to serving dish. Serve hot or cold with green chutney.
