Rec cred: Ruhana EbrahimPic cred: @mama_taught_me_well
Ingredients:1 cup plain yoghurt1 egg½ cup semolina½ cup chana flour½ cup oil1 teaspoon garlic paste1 teaspoon ground green chilli ¼ teaspoon turmeric powder1 teaspoon salt 2 teaspoon ENO fruit salt (1 small sachet)1 teaspoon white vinegar
Vagaar:3 tablespoon Oil1 tablespoon mustard seeds1 tablespoon sesame seeds 1 teaspoon Jeeru (Cumin) seeds2 stems Curry leavesSmall fist dhania (coriander) (chopped)Lemon juice (to taste)
Method:1. Beat all the above together, except Eno.2. Add in Eno last with vinegar to make it fizz, then beat into batter.3. Place in a greased dish and steam on a rack in a pot of water for about 20-25 minutes until firm & cooked through.4. Heat the oil, and temper seeds with leaves & dhania (coriander). Add in lemon and pour hot over dhokla.5. Slice dhokla into diamonds/square shapes.
Note: I used a shaped mould. If using a swirl or bundt mould, remove from heat before opening lid, so no water may boil over into mould from the centered hole in mould.