Besan Dhokla

Ingredients

• Besan (Chick pea flour) 1 cup (120 g)
• Ginger paste ½ tsp
• Green chilli paste ½ tsp
• Salt 1 tsp
• Haldi (Turmeric) ½ tsp
• Sugar 1 tsp
• Oil 1 tbsp
• Khatta Dahi (Sour curds) ½ cup (100 g)
• Water ½ cup
• Fruit salt or baking soda 1 tsp
• For Tadka (Tempering ):
• Rai (mustard seeds) ½ tsp
• Kadhi patta (Curry leaves) 4-5
• Green chillies, slit 2-3
• Oil 1 tbsp
• Hara dhania (Coriander leaves) and grated coconut
• A 20cms (8") round tin, slightly greased
• A vessel to steam, which will take the tin

Preparation

• Mix the besan, ginger paste, chilli paste, salt, haldi, sugar and oil.

• Add the curds and mix till smooth. Add the water and mix well again.

• When the water in the steamer is simmering, add the fruit salt to the besan mixture, stir well to froth and pour immediately into the greased tin.

• Place a thin cloth between the lid and the steamer, and close tight. Steam for 20 minutes.

• Remove the tin from the steamer and keep aside.

• Heat the oil for the tadka, add the rai, kadhi patta and green chillies.

• Saute till slightly colored, and add ¼ cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with the dhania and coconut and serve.