This very spongy and yummy tea time snack originally from Indian state of Gujrat is made from chick pea flour and soaked in a lemon sugar syrup.Try it yourself,you will love it!
Preparation Time-5 MIn
Cooking time-15 mins
Makes -12 Pieces
Besan-1 Cup(Chickpea Flour)
Citric Acid-1/2 Tsp
Bicarbonate of Soda-1 Tsp
Water-about 1/4 cup(enough to make it thin)
Mustard Seeds-1 Tsp
Chopped Coriander-2 Tbsp
Curry Leaves-10 no
Lemon Juice- of 3/4 Lemon
Boil water in your streamer/pressure cooker/kadai(remember water level should be 1/4 of the utensil you use).
Grease your tin(7 inch mininum) and keep it aside.
In a bowl seive besan in a bowl and add salt,sugar,oil and mix in water to make a thin batter (but not runny).
Add citric acid to the batter .At the very last minute add bicarbonate of soda and beat till its is spongy.do not over beat.
Pour this batter in a prepared tin.
Steam it for 15 mins on medium-high heat.
Note: If you are steaming in pressure cooker then take of the whistle.
For tempering :Heat oil in a pan and add mustard seeds once the crackle add asafoetida,curry leaves.Now add water,sugar and lemon juice give it a boil and pour it on the cooked Dhokla.Garnish with chopped coriander and serve with mint chutney.
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