1 cup Besan
1/2 cup curd
1 green chili (finely chopped)
1/2 tsp turmeric
1/4 tsp salt
2″ inch ginger, finely grated
1 ENO Fruit Salt
1 tbsp oil
1/2 cup water
For seasoning
1/2 tbsp oil
2 tsp mustard seeds
1/2 tsp salt
4 green chilies, sliced into two, vertically
1/2 cup coriander leaves, chopped
1 tsp sugar
20 curry leaves
1 1/2 cup water
Add the flour, curd and 1/2 cup water to a bowl. Whisk to remove lumps.
Thoroughly grease a bowl that fits into your pressure cooker.
Add rest of the ingredients and mix well and immediately pour into the greased pan.
Add water into the cooker to steam dhokla.
Fill about 40% of the pressure cooker with water.
Place the bowl on top of the small trivet and cover the lid of the pressure cooker (do not put the whistle.)
Keep the stove on high flame and steam for 25 minute.
In the meantime, heat oil in a pan. After about 30 seconds, add the mustard seeds. Allow to crackle. Add the other dry ingredients. Add the water and bring to a roaring boil. Let boil/simmer for 3 minutes.
25 minutes on, the dhokla should be ready. Switch the stove off and open the lid.
Take out the dhokla and slice into pieces. Pour the tempered water evenly on all pieces. Allow to seep into the dhokla.
Serve slightly cold.
