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Ingredients
|
Quantity
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|
Split Bengal gram
|
2 tea cup
|
|
Soda bicarbonate
|
½ tsp
|
|
Oil
|
60ml
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|
Salt
|
to taste
|
|
Asafoetida
|
a pinch
|
|
Green chillies
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3 – 4
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|
Ginger
|
2.5 cm ( ½ “) piece
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|
Mustard seeds
|
1 pinch
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|
Curry leaves
|
½ cup
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|
Coriander leaves
|
2 springs
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Soak the gram overnight. Grind, but not too fine. Beat with
a circular motion to incorporate air. Leave to ferment till evening. After it
is fermented, add half the oil, salt, asafoetida, ground green chillies and
ginger and soda bicarbonate mixed with a little water. Beat again. Grease a
thali or a pyrex pie dish about 5 cm (2”) deep with a little oil. Spread the
mixture in it about 2.5 cm (1”) thick. Steam and remove. Allow to cool
slightly. Heat the remaining oil. Add mustard seeds. As seeds crackle, add
curry leaves and pour over ‘Dhokla’. Serve garnished with grated coconut and
chopped coriander leaves.
N. B. 1 tbsp buttermilk may be added along with
spices and soda bicarbonate.
Dhokla may be served with coriander leaves chutney.
