Hearing the word 'Dhokla' itself takes me back to the memories of my childhood in Gujarat.Yes,Dhokla is one of the most popular dishes of Gujarat.Its like 'idli' of TamilNadu,only the ingredients differ.But the method of prepartion is almost same.
The hot,spongy Dhoklas sold in the small street shops of Gujarat tastes the best.These lovely yellow ,soft, spongy blocks with Coriander-Mint chutney compliments to a perfect evening tiffin.Traditionally,Dhokla is made by soaking the lentils for few hours and grinding them to a smooth batter and allowing it to ferment,which is steamed in appropriate moulds.But today,we are going to see how it can be made instantly.
2 cups of Besan (Bengal gram flour)
1 tablespoon lemon juice
1 green chilly
1 cup Buttermilk/curd
1/2 cup water
1 tablespoon oil
1 sachet of Eno's Fruit salt(Available in all Medical stores)
salt to taste
2 sprigs of Coriander
1 sprig of Curry leaves
1 Green chilly
1 tsp Mustard seeds
1/4 cup grated coconut
1 tablespoon of Sugar dissolved in 1/2 of water
Mix together gram flour,salt,curd/buttermilk ,water,oil and chopped green chilly.Make sure that there are no lumps.
Dissolve the Eno's fruit salt in the lemon juice and pour it in the batter.Gently mix them and pour the batter in a greased mould.
Steam the batter for 10 mins or until a tooth pick inserted in the middle comes out clean.Idli steaming pot can be used to steam the dhoklas.Pierce 10 holes with a fork or toothpick.Pour the sugar solution.