1 cup fine sooji
1 cup yogurt,whisked
1 tbsp ginger green chili paste
1 tsp sugar
salt to taste
1/4 tsp turmeric powder(optional)
1 tbsp lemon juice
1 tsp unflavored eno/baking soda
For tempering
1 tbsp oil
10 curry leaves
1 tsp mustard seeds
1/8 tsp asafoetida/hing
1 tsp sesame seed
2 tbsp lemon juice
1 green chili,slit
1/8 tsp salt
2 tbsp sugar
1/3 cup water
2 tbsp finely chopped cilantro for garnishing
What you need to do
- In a large bowl,mix sooji,yogurt,ginger chili paste,sugar,salt,and turmeric and set aside for 15 mins.
- Meanwhile,get the steamer ready.
- After 15 mins,check the batter if it is too dry,add couple of tablespoons of water.The batter should be of the same consistency as idli batter.Add the eno and 1 tbsp of lemon juice.Mix well and immediately transfer it to a greased plate and steam on high for 18-20 mins or until the toothpick when inserted in the center comes out clean.
- Remove the dhokla from the steamer and cool for 5 mins.
- In a kadhai,heat oil.When hot add mustard seeds,hing,sesame seeds,green chili,salt,and curry leaves.Mix well.Switch off the flame and add the water,lemon juice, and sugar.
- Turn the heat on to the lowest setting and let this mixture come to a rolling boil.Mix well to make sure the sugar has dissolved.
- While the dhokla is still in the plate,cut it into small squares and pour the tempering.It may seem that there is lot of water in the tempering but after resting the dhokla for 10 mins all the water will be absorbed.Garnish with cilantro.
- Serve with mint chutney.
