|1 cup||Besan flour|
|3 nos||Green chillies|
|¼ tsp||Soda(sodium bi carbonate)|
|¼ tsp||Turmeric powder|
|1 tsp||Mustard seeds|
|Coriander leaves (finely chopped)|
|3 tsp||Grated coconut (optional)|
Previous night preparation is required. In a bowl mix all the items in group 1 with warm water like dosa batter and leave it overnight. Next day morning grind green chillies and ginger add to the besan batter ,with that add soda, 1tsp oil, haldi(turmeric pwd) mix thoroughly. Now grease a thali (plate with sides) pour the thick batter and steam. To know whether it is cooked prick with a fork or knife ,if it comes out clean dhokla is ready. Take a pan heat oil add mustard seeds when crackle add curry leaves then pour this on the steamed dhokla garnish with corainder leaves and scrapped coconut cut into squares and serve with pudina or coriander chutney.
How to steam
Take a kadai or large vessel pour water let it boil .Insert the thali (plate with sides), it should fit the kadai or vessel then cover it with a lid.
Traditionally dhokla is steamed in a steel thali only. But by anyway it can be steamed.