Sunday, 26 June 2011


Ingredients -

Gram flour - 2 medium size bowls (about 3oo gm)
Curd - 1 1/2 cups
turmeric powder -1/2 tsp
Ginger paste - 1 tsp
Green chilli paste - 1 tsp

Sugar grounded -1 tsp
Salt - 1/2 tsp
Bicarb soda - 1 tsp
Lemon - 1/2

For the seasoning (chaunka)-

Mustard seed - 1 tsp
Cari leaves - 2 tbsp
Sugar - 1 tsp
salt - a pinch
Green chillies - 3 to 4 (slit lengthwise)
Oil - 2 tbsp
Water - 1/2 cup
Chopped coriander - 2 tbsp
Grated coconut - 2 tbsp

 Method -

Sift the gram flour. Take a bowl and mix the flour with the curd and turmeric nicely. It should be of a thick consistency, keep it aside for overnight.

Now mix in the salt, ginger-chilli paste, sugar very gently so that 
the air doesn't go out.
Mix the soda and lemon juice in a small bowl and when it starts bubbling mix it in the flour and curd mixture.
Keep a steamer or a cooker ready, grease a dish which fits into the steamer thoroughly and pour the content into it.
Steam it until done (put an oiled knife through it after 12 minutes
 to see). Let it cool for sometime and cut into big cubes.

For seasoning-

In a frying pan heat oil and put the mustard seeds, when it splutters put the curry leaves, salt, sugar, chillies and stir it for a moment, pour the water into it and boil it for a while, remove it and pour it over dhoklas, garnish it with chopped coriander and grated coconut. Serve it with chutney.

Note - Curd should not be sour and if it is, mix milk in it.
           Batter should be thick and of equal consistency.
           Gas flame should not be low otherwise it will not rise.

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