1 cup besan (bengal gram flour)
1/3 cup yoghurt
1/2 cup water
1 tablespoon sugar
Salt to taste
1 teaspoon ginger-green chilli paste
1 teaspoon lemon juice
1 teaspoon fruit salt
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1 tsp chopped green chillies
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)
In bowl combine the besan, sugar, ginger-green chilli paste, lemon juice , yoyoghurt salt add water and mix well to get a thick and smooth batter.
Just before microwaving add the fruit salt and mix lightly.
Pour the mixture immediately to a greased 175 mm. (7") diameter bowl and spread evenly by rotating the it clockwise.
Now add fruit salt and give a light mix to it
Heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, green chillies, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.
Remove from the flame, add ¼ cup of water and mix well.
Pour the tempering over the prepared dhoklas and spread it evenly.
Cut into pieces and serve immediately garnished with coriander.Kritika's cuisine..