Ingredients
- Rice soaked for 4 hours and drained ½ cup
- Split black gram skinless (dhuli urad dal) soaked for 4 hours and drained ½ cup
- Yogurt ½ cup
- Fruit salt 1 teaspoon
- Ginger-green chilli paste 1 teaspoon
- Salt to taste
- Oil 2 tablespoons + for greasing
- Mustard seeds 1 teaspoon
- Asafoetida ½ teaspoon
- Curry leaves 8-10
Method
1. Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix.
Avoid
lumps. Add salt and mix again.
2. Leave it aside to ferment for three to four hours. When gram flour mixture has
fermented, add
turmeric powder and green chili-ginger paste. Mix. Heat the steamer. Grease a thali.
3. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add
it
to the batter
and whisk briskly. Pour batter into the greased thali and place it in the steamer.
4. Cover with the lid and steam for ten minutes. When a little cold, cut into squares
and
keep in a
serving bowl/plate.
5. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to
crackle,
remove, and pour over the dhoklas.
6. Serve, garnished with chopped coriander leaves and scraped coconut.