By: Nisha Verma

Ingredients:

• 1 1/2 cups Gram flour (Besan) sieved
• 3 minced Green chillies
• 1/2 inch piece Ginger, minced
• 1/2 tsp Tumeric powder
• 1/2 tsp Coriander and cumin (Dhana jeera) powder
• 2 tbsp Curds
• 1/2 tsp Citric Acid (or 1 tsp lemon juice)
• 3/4 tsp Soda bicarbonate
• 3 tsp Sugar
• 1 tsp Salt or to taste

Method:

Heat pressure cooker with enough water. Mix the above ingredients with about 1 cup warm water to make a slightly thick batter. When the water in the pressure cooker starts to boil, pour the mixture into a wet thali or shallow pan and steam for about 15 minutes without weight.* When cool, cut into pieces and garnish with finely chopped coriander leaves. Heat about 3/4 cup water with one teaspoon sugar. When it boils, pour over dhoklas. Let cool. The water will get absorbed and dhoklas will be moist and tasty. Serve with green coriander chutney. *Take care to place the thali over a vessel to prevent water in the pressure cooker from getting into the mixture.

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