3 h 30 minutes
– Channa dal /Kadalai paruppu /Split Bengal gram dal – Moong dal / Payatham paruppu / Split Green gram dal – Green chili paste use based on the spiciness you prefer – Ginger paste – to taste Salt – Sour curd – Lemon juice – Turmeric powder – Eno fruit salt – to greas Oil
– Soak the dals. Drain the water entirely and then grind it into a coarse batter adding the chili paste, ginger paste, sour curd, turmeric powder and salt. – If making the dhoklas right away, get the water boiling in the steamer.
– To the ground batter, add the eno fruit salt and lemon juice and give it a quick stir. Pour the batter into the prepared plate and place the plate in the steamer. Make sure that you only fill the plate half way full as the batter would rise when steaming.
– Steam the Dhoklas for about 15 minutes and then turn off the flame. Let it sit inside the steamer and then check for doneness using a tooth pick. – Take the steamed dhokla out of the steamer and slowly add the sugar water all over it. If you do not like the sweetness, then you could skip this step.
– Let the dhokla cool down a bit and then cut them into desired shape. – In a small pan, heat oil for tempering and add all the ingredients mentioned above. Spread and add the tempering on the dhokla pieces and then garnish with fresh coconut and cilantro.
– Serve with any chutney of your choice or as is.