Ingredients:
Bengal Gram Flour – 90 gms
Semolina – 1 1/2 tblsp
Citric Acid – 1/2 tsp
Sugar – 3 tsp
Green Chilli Paste – 1 tsp
Eno Fruit Salt – 1 1/2 tsp
For Tempering:
Oil – 1 tblsp
Mustard Seeds – 1/4 tsp
Sesame Seeds – 1/2 tsp
Green Chillies – 2, chopped
For the Rasa:
Oil – 2 tblsp
Mustard Seeds – 1/4 tsp
Whole Red Chillies – 2 to 3
Asafoetida – 1/2 tsp
Turmeric Powder – 1/4 tsp
Chilli Powder – 1 tsp
Jaggery – 1 tblsp, grated
Tamarind Paste – 1 tblsp
Salt to taste
For the Garnish:
Coriander Leaves – 30 gms, chopped
Method:
1. Mix together bengal gram flour, semolina, citric acid, sugar and green chilli paste. Add enough water to make a thick batter.
2. Add eno, sprinkle a little water over it and mix well.
3. Grease a thali and pour the mixture into it and steam for 10 minutes.
4. Heat oil. Add mustard seeds, sesame seeds, asafoetida and green chillies.
5. Add 90 ml of water to the tempering and pour the mixture on the dhoklas.
6. Cut into diamond shaped pieces and keep aside.
To make the Rasa:
1. Heat oil. Add mustard seeds, asafoetida, red chillies, chilli powder, jaggery, tamarind paste and salt.
2.. Add 360ml of water to it and let it simmer for 5-10 minutes.
3. Place the dhoklas in a serving dish.
4. Just before serving, pour the rasa over the dhoklas.
5. Garnish with chopped coriander leaves.
