-
1
Mix Besan, Salt, Turmeric and Lime Juice ( or Lemon Salt) with approx 1 cup water to have ribbon consistency in batter.
-
2
Set aside the batter for 30 minutes
-
3
Start boling 1 liter of water in a big and deep container with lid and keep a stand in the bottom of the container
-
4
Mix ginger and green chilies in the batter and mix well. If consistency of batter seems thick, add little water to bring it to ribbon consistency
-
5
Grease a baking tray or thali with oil
-
6
When water in the container starts boiling, put the greased tray on the stand.
-
7
Mix baking soda and baking powder and mix into the batter. Whisk for 10-20 seconds, it'll immediately starts rising..
-
8
Pour the batter without delay in the baking tray which is kept on the boiling water. Close the lid and let it steam for 20 minutes.. After 20 minutes, switch off the gas and but do not open the container.
-
9
In a separate pan, heat oil. Put mustard seeds and wait till it sputter. Add curry leaves, green chilies (optional) and after 30 seconds, pour half cup of water. Put sugar in the water and let it boil with the tempering.while keeping a lid on the pan for about 2 minutes.
-
10
Meanwhile, open the container and take out the baking tray. let it cool outside for at least 5 minutes. Then take a big plate and put the baking tin with steamed dhokla upside down on it. Pat it till you are sure that dhokla is on the plate.
-
11
Cut the dhoklas in square pieces with knife and separate them. Pour tempering on the dhoklas till the dhoklas soak almost all the water from tempering (most important step to avoid acidic taste in dhokla)
-
12
Take dhokla pieces out in another plate and garnish with grated coconut and coriander.
