Traditional Gujarati recipe made with rice flour, besan flour and rawa... Learned from my Gujarati friend and Bhavna's kitchen...
- For Batter
- 1. rice flour - 1/2 cup
- 2. besan flour - 1/4 cup
- 3. rawa/sooji - 3/4 cup
- 4. Salt - to taste
- 5. Sugar - 1 tsp
- 6. Turmeric - a pinch
- 7. lemon juice - 1 tsp
- 8. yogurt - 1/4 cup
- 9. oil - 2 tbsp to mix in batter
- 10. Ginger paste - 1 tsp
- 11. green chilli - 1 no chopped or 1/2 tsp chilli paste
- 12. water - 1/2 cup(adjust accordingly)
- 13. ENO(fruit salt) - 1 tsp
- For Tempering
- 14. oil - 2 tsp for tempering
- 15. mustard seeds - 1/2 tsp
- 16. Dry red chilli - 2 no
- 17. Asafoetida - A pinch
- 18. Curry leaves - 5 no
- For Garnishing
- 19. Finely chopped cilantro for garnishing
Mix together all the dry ingredient (1 to 6)except the fruit salt
Now mix wet ingredients from 7 to 12 (use water little by little) to make batter Batter should not be too thick or too thin. (should look like bajji batter)
Keep the steamer hot and add the fruit salt into the batter and mix well.
pour it into a greased pan and steam for about 15 minutes or till toothpick comes out clean.
For the tempering, heat the oil in a small kadai and add the mustard seeds, red chilli, curry leaves and asafoetida and pour this over the steamed dhoklas.
Garnish with finely chopped cilantro.
Cut into pieces and serve with green chutney or spicy chutney
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