- Bengal gram/ besan- 3 cup
- Water- 2 cup Sugar- 1 tsp
- Citric acid - 1 tsp
- salt to taste
- Baking powder / Eno - 1tsp
- Oil- 3 tbsp
- Turmeric powder- 1/4 tsp
For tempering :-
- Oil- 1tbsp
- Mustard seeds- 1tsp
- Cumin seeds – 1 tsp
- Sesame seeds- 1 tsp
- Asafetida / hing- a pinch
- curry leaves
For garnishing :-
- Chopped coriander
- grated coconut
- In a large bowl, combine besan , 3 tbsp oil, turmeric powder, sugar and salt to taste.
- Dissolve 1 tsp citric acid in 1 cup water then add this water into the dry ingredients and make a batter of pouring consistency and mix well .
- Boil other 1 cup of water & add 1 tsp baking soda to boiling water.
- Combine the soda water mixture gently into the batter; you will see it forms bubbles.Mix well, Pour immediately into the well greased pan or thali.
- Pressure cook for 15-20 minutes, just like you do for Idlis without whistle.
- Once the Dhokla is cooked completely, switch off the stove and leave it for 5 minutes to cool.
- Take a serving plate, place it on top of the pan and invert the pan. The dhokla should fall as is into the plate.
- Meanwhile, prepare the tempering. Heat 1 tbsp oil, and then add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp sesame seed, pinch of asafetida ,curry leaves. Take the tempering off the heat, and pour the tempering mixture over the dhokla. Cut into wedges
- Garnish with grated coconut and Coriander and serve warm.