Ingredients:
500 gm split Bengal gram
(soaked overnight)
5 Tbsp. oil
1 tsp baking soda
1 inch piece ginger
2-3 green chillies (coarsely ground)
1 tsp sugar
2 tsp lemon juice
6-7 green chillies (whole slit lengthwise)
For Tempering:
2 tsp black mustard seeds 10-15 curry leaves
salt to taste
Method:
Drain and grind the Bengal gram to a soft dropping consistency. In one cup lukewarm water, add ginger, lemon juice, green chillies, sugar, sodium bicarbonate, 3 Tbsp. oil and salt. Mix well.
Now heat a steamer and grease the container. Pour in the batter filling half of the heated container. Carefully cover with a clean cloth and put the lid of the container. The steam should remain sealed. Steam for about 5-6 minutes. Remove from the steamer. Cut the Dhokla into squares while still warm.
In a pan heat the remaining oil, lower the heat and thrown in the curry leaves. Stir fry for half a minute. Add the whole green chillies and black mustard seeds. The moment the spices start to crackle add % cup water. Pour this on top of the dhoklas.
