Monday, August 1, 2011
1.Mix 2 cups gram flour, 1 cup sour curd, and 1/2 cup of warm water in a bowl till smooth. Set aside this batter for 8 hours.
2.Add 2 tsp ginger-green chilli paste, 1/4 tsp asafoetida, 2 tsp sugar, 1 tsp oil and salt(as per taste) to the batter. Steam the batter.
3.Just before steaming add 1 tsp eno fruit salt and 1 tsp lemon juice and mix it gently that there are no lumps in the batter.
4.Grease a cake tray. Pour the batter immediately into the greased tray and spread the batter evenly. Steam for 15 to 20 minutes. Cool slightly and cut into equal pieces.
5.For the tempering, heat the oil. Add the mustard seeds and sesame seeds. Once the seeds crackle add pinch of asafoetida and 2 tbsp of water. Pour the tempering over the prepared dhoklas. Garnish with coriander.