Ingredients:
2C sifted besan
1 1/2 t salt
1t citric acid
2t Eno (fruit salt)
2T sugar
Method:
Mix the above ingredients nicely in the mixer.
Mix 1 1/4C water, 3Toil, 1t crushed ginger and one green chili crushed and keep aside.
Boil 4C water in a wok with tight fitting lid. Put a trivet on top of water.
Grease a 9 1/2” diameter heat proof glass or metal pan nicely with some oil.
Add water and oil mixture into besan mixture. Slowly but quickly mix only in one direction. Do not mix vigorously.
Do not take too long to mix. It will become frothy because of leavening agents.
Put this bowl on top of the trivet. Cover it, turn the heat down to medium and steam it for 25-30 minutes, until toothpick comes out clean.
Take Dhokla out of the boiling pot. Let it cool down.
De mould it and cut into square pieces.
Tadka
1T oil
1t Rai
1/4t Hing
2 green chilies, slice length wise and take the seeds out.
10 curry patty
1t sesame seeds
1t sugar
3T water
Heat oil and add the tadka ingredients one by one.
Drizzle it on top of Dhokla.
Garnish with grated coconut and cilantro.