Ingredients: 1 cup besan (Bengal gram flour), 1 1/2 tbsp semolina (rava), 3 1/2 tsp sugar, 1 tsp ginger- green chilli paste, 1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice, salt to taste, 1 1/2 tsp fruit salt, 1/4 tsp oil for greasing
Other Ingredients: 1 tsp oil, 1/2 tsp mustard seeds ( rai / sarson), 1/2 tsp sesame seeds (til), 2 green chillies chopped, a pinch of asafoetida (hing), 2 to 3 curry leaves (kadi patta)
Method: Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali. 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. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Serve, garnished with chopped coriander leaves and scraped coconut.