Dhokla

Blog hopping in Anuska blog Tomatoes Blues as a part of Radhika's Blog hopping event on Wednesday.

Ingredients:

Besan or chick pea flour 1 cup

Turmeric powder ½ teaspoon

Ginger 1 inch piece

Green chillies 3

Curd ½ cup

Water ½ cup

Salt 1 teaspoon

Sugar 1 teaspoon ( no, dont cringe!! you will love it )

Eno 2 teaspoons

Tadka and garnishing:

Oil 2 teaspoons

Mustard seeds 1 teaspoon

Hing 3 pinches

Grated coconut 2 teaspoons (optional)

Corainder leaves chopped finely handful

Preparation:

1. Make a paste of ginger and green chillies.

2. In a big bowl add besan,sugar, salt and tumeric powder and mix well. Add curd, water and green and ginger chillies. Blend it well.

3. Take a deep bottomed vessel and grease it. Transfer the batter and add eno. Mix well.

4. In a pressure cooker add 4 glasses of water and immediately transfer the vessel to a pressure cooker. Steam it for about 15 minutes.

5. Insert a knife into the steamed dhokla if it comes out with any batter then it means it is fully cooked.

6. Cut into small pieces.

7. Heat a pan add oil after oil is heated add the mustard seeds, hing. When the mustard seeds start to splutter. Pour this on the dhokla.

8. Garnish with chopped coriander and coconut.