Ingredients:

• Gram flour (Besan) – 200g
• Curd – 1 cup
• green chilli, chopped – 1 tbsp
• Turmeric powder- 1/2 tsp
• Mustard Seeds – 1 tsp
• ginger, chopped – 1 tbsp.
• baking soda – 1 tsp.
• coriander leaves, chopped – 1 tbsp.
• grated Coconut – 1/2 cup
• juice of 1 Lemon
• oil – 2 tbsp.
• salt to taste.
• warm water – 100 ml.

Method:

1. In a bowl, add gram flour, beaten curd and warm water and whisk well to form a thick, smooth mixture. Add salt, cover and ferment for 3-4 hours.
2. Make a paste of ginger and green chillies. Add this paste to the fermented mixture.
3. Add turmeric powder and mix well.
4. Grease a dhokla mould or a shallow cake tin with a little oil.
5. Dry roast the baking soda on a tawa. Mix it into a paste with 1 tsp oil and lemon juice and add this to the gram flour mixture.
6. Pour it in the greased mould and allow to stand.
7. Steam for 10-12 minutes.
8. Cool and cut into squares.
9. Heat oil in a pan. Add mustard seeds.
10. When the seeds begin to crackle, remove and pour over the dhoklas.
11. Garnish with coriander leaves and grated coconut and serve.

Recipe courtesy of Gauri