In the busy streets of Mumbai Or Gujarat you shall notice farsan (snacks and sweet shop) shops selling dhokla, samosa, gathiya , jalebi and many other sweets and snacks. In most of the houses it is a tradition to stand in huge queues and pick their family favourites. You may see an array of people reading newspaper or gossiping and having their morning Nashta or evening snacks. Even though this dish predominantly belongs to Gujarat, it is loved almost by everyone. This recipe is a no fail recipe if followed religiously. This is a melt in the mouth recipe. Traditionally dhoklas are made out of rice and dal mixture but I have prepared it with Besan or gram flour and this is definitely a must try recipe.

Ingredients

Besan or gram flour – 1 cup

Rawa or semolina – 1.5 tbsp

Sugar – 3 tsp

Salt – as per taste

Lemon juice – 1/2 tsp

Crushed ginger and green chilies – 1 tsp

Fruit salt – 1.5 tsp

Water – 1 cup

Oil – 2 tsp

Mustard seeds – 1/2 tsp

White til or seasme seeds – 1/2 tsp

Hing – 1/4 tsp

Curry leaves – few

Chopped coriander leaves

Green chilly – 2 no’s slit

Method

1. In a huge bowl seive the gram flour twice. This shall ensure lump free batter. Now add semolina, salt, sugar, Lemon juice, crushed ginger and green chilies. Mix well. Add half tsp oil to this mixture and mix.

2. Slowly add water and mix and form a lump free batter. Grease a plate or tin and set aside. Meanwhile heat a steamer. Everything should be ready before adding the fruit salt.

3. Now add fruit salt and a tsp of water and mix vigorously. You shall see that the batter doubles in size. Add the batter to a greased tin and steam for exact 8 minutes. Remove from steamer and allow to cool.

4. In a tempering pan add oil and allow it to heat. Add mustard seeds, til, hing and splutter. Add curry leaves and green chilies. Switch off the flame. Add two tbsp of water and half tsp sugar. Mix well and pour it on the dhokla. Add coriander leaves and serve.

TIPS

1. Batter should be like Dosa batter. I have always used this measurement and never failed for every 1 cup Besan one cup water.

2. Do not over mix after adding fruit salt.

3. Do not steam for more than 8 minutes. Do not open the lid in between to check. Steamer and greased tin should be ready before adding fruit salt.

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