Ingredients:
For Batter
1/2 cup rice flour1/4 cup besan(chick pea flour)3/4 cup rawa/sooji/semolinaSalt and sugar to taste1/4 tsp citric acid(Nimbu phool)1 tsp ENO1/4 cup yogurt2-3 tbsp oilGinger and green chili as per your taste1 tbsp sesame seeds(til)
For Tadka(Tempering):2 tbsp oil1/2 tsp mustard seeds(rai)A pinch of AsafoetidaFor garnishing:Finely chopped cilantroRed chili powder
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Directon:
Mix together all the dry and wet ingredients for the batter except the fruit salt using enough water to make a easy pour consistancy(Not too thick or thin) batter.
Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
When the mixture rises, pour it into a greased thali and steam for about 20 minutes.
For the tempering, heat the oil in a small katori and add the mustard seeds, and asafoetida. When the mustard seeds crackle, and pour this over the steamed dhoklas.
Garnish with red chili powder or blalck pepper powder and finley choped cilantro.
Cut into pieces and serve with green chutney.
TipsYou can use 1 teaspoon of lemon juice instead of the citric acid crystals.
Keep the steamer hot and add the fruit salt into the batter.
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