Ingredients:

• For batter:
• 250 g – Bengal Gram flour/besan/chickpea flour (1.5 cup)
• 1/2 cup – curd/yogurt (not very sour)
• 1/2 cup – water
• 1/2 tsp – cooking/baking soda
• For seasoning to be mixed with the batter (to be added just before cooking):
• 1 tbsp – oil
• 1 pinch – Turmeric
• 1 – 2 – Green chilli paste (or as per taste)
• 1 tsp – Sugar
• 1/4 tsp – citric acid (or Lemon juice)
• 1 packet (1.25 tsp) – eno (green color fruit lime) + some more for sprinkling on the plate
• For tempering:
• Mustard Seeds
• Curry leaves
• grated Coconut
• Coriander leaves
• some water
• oil

Method:

1. Mix 1/2 cup curd with 1/2 water. To this add the besan and mix well to get a lump less batter (the consistency should be like that of the idli batter).
2. Slowly add more water if needed else, and add the soda. Keep it aside to rise for 1 hour.
3. If you are using a pressure cooker, fill the pan with water, place a trivet over which you will place the plate for steaming the dhoklas.
4. To the batter mix the citric acid, oil, salt, sugar, green chilli paste and turmeric powder. Mix well.
5. This has to be done just before pouring on to the plate.
6. Meanwhile, boil water, mix in the eno (reserve a little), mix gently – you will see bubbles coming out, add to batter.
7. Dust or sprinkle the plate with the reserved eno. Then immediately pour the batter on to the plate.
8. Place the plate carefully inside the pressure pan and cover with a lid.
9. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and cook for almost 5 -7 minutes.
10. The batter should be filled to only half as it will rise up. After adding eno the batter should not rest.
11. Amount of sugar can be increased according to your taste. Dhokla can also be steamed in a kadai filled with water.
12. After 5 -7 minutes, remove the lid and proof it using toothpick or knife.
13. If the knife comes out clean and does not have any batter sticking, then it is done.
14. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
15. In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top.
16. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chillies.
17. When mustard starts popping, remove and pour over the dhokla.
18. Recipe courtesy: Dhivya Karthik
19. http://chefinyou.com/