Monday, June 13, 2011


Besan 1/2 cup
Suji  1 1/2 cup
plain yogurt( should be a little sour) - 1/2 cup
soda bicarb  1 tsp/ eno 1/2 sachet
green chili paste  1 tsp
sugar 2 tbsp
Turmeric powder  ½ tsp
salt to taste

For Seasoning

coriander chopped - 2 tbsp.
oil - 1 tbsp
mustard seeds - ½ tsp
Curry leaves ( optional) -8-10


Put gram flour and suji in a large bowl. Mix in yogurt, water and beat to a smooth paste. Leave aside to ferment for 4-5 hours.
Add chili paste salt to the batter.
Heat the steamer or pressure cooker with about 1 ½ cups water for steaming the dhokla.
Add the soda bi carb /eno to the flour mixture  and mix well. Pour immedietly into flat greased vessel or a thali or a cake tin.
Steam for about 15 minutes.Let cool for a few minutes.
Cut into squares.

Make a syrup after adding 2 tbsp sugar in 200 ml of water and a lemon. Put the dhokla in syrup for a minute then drain. 
Make seasoning
Heat oil in a small pan. Add mustard seeds
When they stop spluttering, add curry leaves.
Pour over dhokla squares. Sprinkle chopped coriander.