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Dhokla
By : Method
- Mix the gram flour in a bowl, with the yogurt and about one cup of warm water - avoid lumps.
- Taste & add salt and mix again.
- Leave it aside to ferment for 3-4 hrs.
- When this has fermented, add turmeric powder and green chilli-ginger paste & mix.
- Heat the steamer & grease a steel plate that fits into it, with 1/2 inch depth minimum.
- In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix.
- Add it to the batter and whisk briskly.
- Pour batter into the greased thali and place it in the steamer.
- Cover & steam for 10 minutes.
- When a little cool, cut into squares and place in a serving bowl/plate.
- Heat remaining oil in a small pan.
- Add mustard seeds.
- When the seeds begin to crackle, remove and pour over the dhoklas.
- Serve, garnished with chopped coriander leaves and coconut.
Ingredients:
2 cups gramflour
1 cup yoghurt
Salt to taste
1/2 tsp haldi/ turmeric powder
1 tsp soda bicarb
1 tsp mustard seeds
2 tbsp oil
1 tsp green chili paste
1 tbsp lemon juice
chopped coriander leaves & dessicated coconut for garnish
2 cups gramflour
1 cup yoghurt
Salt to taste
1/2 tsp haldi/ turmeric powder
1 tsp soda bicarb
1 tsp mustard seeds
2 tbsp oil
1 tsp green chili paste
1 tbsp lemon juice
chopped coriander leaves & dessicated coconut for garnish
RECIPES BY MEARL FERNANDES
