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1
First, prepare sour curd.
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2
For this, take 1 tbsp.
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3
less to 3/4 cup of whisked curd in a bowl.
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4
Add 1 tbsp.
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5
lemon juice and mis.
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6
Keep aside for 5 minutes and then use as desired.
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7
Now, mix semolina, besan, green chillies and ginger paste, salt, red chilli powder, turmeric powder and sour curd into a thick batter.
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8
Add 3/8 cup of water and mix well into a pouring consistency.
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9
Prepare ginger and green chillies paste.
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10
Take half the above prepared mixture and put into a greased glass bowl.
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11
Add 1/4 tsp.
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12
baking soda to 3/4 tbsp.
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13
hot oil and pour onto the batter.
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14
Mix well until the batter becomes light.
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15
Microwave on HIGH for 4 minutes 50 seconds, covered, with a muslin cloth and glass lid together.
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16
The muslin cloth absorbs excess water during the steaming process.
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17
Allow standing time of 2 minutes.
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18
Repeat steps 7-10 with the leftover batter.
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19
In the meantime, prepare the seasoning over the stove.
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20
For this, heat oil in a small saucepan.
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21
Add mustard seeds and allow to splutter.
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22
Add curry leaves, asafoetida and green chillies.
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23
Stir constantly.
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24
Remove from flame once the spluttering stops.
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25
Remove dokhla from the microwave oven.
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26
Pour hot seasoning over the dokhla.
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27
Garnish with grated coconut and corriander leaves.
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28
Serve with green chutney or sweet and sour chutney.
