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.
3. Grease a plate or bowl.
4. Boil 2 cups of water in a pressure cooker.
5. Add fruit salt to the batter and stir immediately.
6. It will start frothing up a little.
7. At once pour it into the greased plate/bowl and steam for 15 minutes on a medium flame and 5 minutes on a low flame.
8. For the tempering, heat oil in a pan, splutter mustard seeds.
9. Add the dried red chillies and saute for a minute.
10. Turn off the flame, sprinkle almost 1 tbsp of water over this and drizzle over the prepared dhokla.
11. Garnish with fresh coriander and grated coconut.
12. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur