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!
Difficulty-Easy
Preparation Time-5 MIn
Cooking time-15 mins
Makes -12 Pieces
Ingredients
Besan-1 Cup(Chickpea Flour)
Turmeric-1/2 Tsp
Sugar-2 Tsp
Salt-1/2 Tsp
Oil-2 Tsp
Citric Acid-1/2 Tsp
Bicarbonate of Soda-1 Tsp
Water-about 1/4 cup(enough to make it thin)
For Tempering
Mustard Seeds-1 Tsp
Oil-2 Tsp
Chopped Coriander-2 Tbsp
Curry Leaves-10 no
Asafoetida-1/4 Tsp
Sugar-2 Tsp
Lemon Juice- of 3/4 Lemon
Water–1/4 cup
Method
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 seiveĀ 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 minuteĀ 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.