Ingredients
F
For the dhokla mix
b
1 cup besan
c
½ tsp citric acid
s
2 tsp salt
s
1 tbsp sugar
t
1 tsp turmeric
m
1 tbsp minced ginger/green chilli
s
1 sachet eno fruit salt
F
For the temper
o
2 tbsp oil
m
1 tsp mustard seeds
c
5 - 6 curry leaves
h
¼ tsp hing
g
2 - 3 green chillies
s
1 tsp sugar
w
3 tbsp water
s
½ tsp salt
Directions
1
Strain the besan through a civ into a bowl to remove any lumps.
2
Add citric acid, salt, sugar, turmeric, ginger, chilli then add water slowly and whisk until it resembles the consistency in my video.
3
Get a a large pot ready with water and something for the cake tin to sit on.
4
Then grease a cake tin with oil.
5
Pour the Eno fruit salt sachet into the dhokla batter and mix well. It will start to puff up.
6
Pour it immediately into the cake tin and then steam it straight away for about 15 minutes.
7
For the temper heat the oil and pop the mustard seeds then add hing, curry leaves and green chillies.
8
Fry for a few seconds then add the sugar, salt and water.
9
Once the dhokla has cooled spoon over the temper. And cut into squares.
