Ingredients:

• 250 gms – gram flour
• 1 & 1/4 tsp – citric acid granules
• 1 tsp – cooking soda
• 1 tsp – Sugar
• 5 to 6 tbsp – oil
• 2 tsp – Green chilli & Ginger paste
• 1/2 tsp – Turmeric powder
• 2 tbsp – oil (for greasing the thalis)
• Salt to taste
• To Garnish:
• 3 to 4 tbsp – grated Coconut
• finely chopped Coriander leaves
• For Tempering:
• 1.5 tsp – Mustard Seeds
• 2 tbsp – oil

Method:

1. Pour 11/2 glasses of water into a large vessel, place a medium sized bowl filled with water in the centre.
2. Heat the water in the vessel.
3. In the meanwhile, in a large bowl mix the gram flour, citric acid granules, sugar, salt, turmeric powder, green chilli, ginger paste and enough water to make a slightly thick batter.
4. Mix well.
5. Grease the thalis (of the dhokla stand) with oil.
6. Add cooking soda to the batter, mix well and evenly pour into greased thalis.
7. When the water starts boiling, place the dhokla stand on the bowl, in the vessel.
8. Steam the dhoklas on a high flame for 10 minutes.
9. Cover the vessel with a tight fitting lid.
10. After 10 minutes insert a knife to check if the dhoklas are done, if the knife comes out clean the dhoklas are ready.
11. Switch off the gas.
12. Remove the dhokla stand from the vessel and cool completely.
13. Cut into diagonal pieces.
14. Heat 2 tbsp oil in a small kadai.
15. Add mustard seeds, when they splutter pour this tempering on the dhoklas.
16. Garnish with grated coconut and coriander leaves.
17. Serve with green peanut chutney.

Recipe courtesy of Anitha Raheja