Ingredients:
- 1 cup gram flour (besan)
- 1/2 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon baking soda
- 1 tablespoon oil
- For the tempering:
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon curry leaves
- 1 green chili, chopped
- 1/2 teaspoon sugar
- Salt to taste
- For the garnish:
- Chopped coriander leaves
- Coconut shavings
Instructions:
- In a large bowl, combine the gram flour, water, lemon juice, salt, turmeric powder, and baking soda. Mix well until there are no lumps.
- Cover the bowl and let the batter ferment for 1-2 hours, or until it has doubled in size.
- While the batter is fermenting, heat the oil in a small saucepan over medium heat. Add the mustard seeds and cumin seeds and cook until they start to pop.
- Add the curry leaves, green chili, sugar, and salt and cook for a minute more.
- Remove the pan from the heat and set aside.
- Once the batter has fermented, grease a steamer basket with oil. Pour the batter into the basket and steam for 15-20 minutes, or until the dhokla is cooked through.
- Remove the dhokla from the steamer and let it cool slightly.
- Pour the tempering over the dhokla and garnish with chopped coriander leaves and coconut shavings.
- Serve the dhokla warm or at room temperature.
Tips:
- For a more flavorful dhokla, you can add chopped vegetables to the batter, such as carrots, peas, or onions.
- You can also add a pinch of hing (asafoetida) to the batter for a slightly nutty flavor.
- If you don’t have a steamer, you can steam the dhokla in a pressure cooker. Place a steamer basket inside the pressure cooker and fill the cooker with enough water to come halfway up the sides of the basket. Bring the water to a boil, then reduce the heat to low and steam the dhokla for 15-20 minutes, or until cooked through.
- Dhokla can be stored in the refrigerator for up to 3 days. To reheat, simply slice the dhokla and pan-fry it in a little oil until heated through.