Spongy Dhokla

Spongy Dhokla 

Ingredient-

For Batter:

150 gm Besan / Chickpea Flour
1 tsp salt
1 juice of lemon
A pinch of turmeric powder
100 ml water

2nd mixing-

1 tsp baking powder + 1/4 tsp baking soda mix together

Method-

Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the tin,

Grease a tin using 1-teaspoon oil. Mix flour, lemon juice, turmeric powder, water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps. keep for 1 hour,

After 1 hour, Add in baking soda and baking powder in to the batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double. pour batter immediately into greased tin and fill it up to 1/2 of the tin

Place tin in steamer and steam for 10-12 minutes.

After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.

Takeout tin from steamer and let them cool for few minutes. Cut fluffy dhokla into small squares using knife.

For Tempering:
1 tablespoons Oil
10-15 Curry Leaves
1/2 teaspoon Mustard Seeds
1 tablespoon Sugar
4 Green Chilies, slit lengthwise and cut into halves
2 tablespoons chopped Coriander Leaves
2 tablespoons grated Fresh Coconut
1 pinch Asafoetida (hing)
1/3 cup Water

Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add curry leaves and green chilies, saute them for few seconds.

Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhokla and toss gently until each dhokla is coated well with tempering.

Garnish with chopped coriander leaves and serve with green coriander chutney.