Ingredients:

• 1.5 cup – Gram Flour
• 1 cup – Green peas Puree
• 2 tsp – Ginger Chilli Paste
• 1/2 tsp – Sugar
• 1.5 tsp – Eno (Fruit salt)
• Salt to taste
• 1 tsp – Lemon juice
• For the tempering:
• 2 tsp – Mustard oil
• 2 tsp – Mustard Seeds
• 2-3 – Red Dried Chillies or Green chillies
• A pinch of Asafetida
• For Garnishing: 2 tbsp – fresh grated Coconut ( optional )
• 1/2 cup – finely chopped Coriander

Method:

1. In a bowl mix peas puree, gram flour, ginger chilly paste, sugar, salt and lemon juice.
2. Make a batter by adding water gradually keeping the dropping consistency.
3. Grease a plate or bowl.
4. Boil 2 cups of water in a pressure cooker.
5. It is important to boil the water first and then place the dhokla plate over it.
6. Add fruit salt to the batter and stir immediately.
7. It will start frothing up a little.
8. At once pour into the greased plate/bowl and steam for 15 minutes on medium flame and 5 minute on low flame.
9. For the tempering, heat oil in a pan, splutter mustard seeds.
10. Add dried red chillies and saute for half a minute.
11. Turn off the flame, sprinkle almost 1 tbsp of water over this and sprinkle over the prepared dhokla.
12. Garnish with fresh coriander and grated coconut.
13. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur