Dhokla

Ingredients

Semolina (Sooji): ¾ cup

Gram Flour (Besan): ¾ cup

Yogurt: ¾ cup

Water: 5 and ¾ cups

Salt: 1 and ½ teaspoon

Turmeric Powder: ½ teaspoon

Red Chili Powder: ½ teaspoon

ENO® Fruit Salt lemon flavored: 1 teaspoon

Non – Stick Cooking Spray

Limejuice: from 4 halves

Sugar: ½ cup

Mustard Seeds: 1 teaspoon

Thai Green Chilies: 3 to 4, halved

Oil: 2 teaspoons

Steps

1.     Spray a microwave safe square glass container with non – stick cooking spray. 

2.     Mix semolina, gram flour, yogurt, ¾ cup water, ½ teaspoon salt, turmeric, red chili powder, and 1-teaspoon oil thoroughly in a bowl.

3.     Add ENO® and mix quickly.  The ENO® acts very fast.

4.     Pour batter into pre – greased container and cook in microwave on high power for 8 minutes.  Increase cooking time if necessary by 1 to 2 minutes.

5.     While dhokla cooks, mix 5 cups of water, limejuice, sugar and 1 teaspoon of salt.  Set aside. 

6.     Heat a small pan on medium – high and add oil.

7.     Add mustard seeds and Thai green chilies and cook till chilies are a little brown and mustard seeds start to pop.  Set aside to cool.

8.     After dhokla is done cooking, set aside to cool as well.  It should take 1 to 2 hours. 

9.     After dhokla is done cooling, add mustard seeds and Thai green chilies and the water mixture. 

10.  Put in refrigerator and in 2 to 3 hours it should be cool and double in size.

11.  Cut into 1-inch squares and enjoy with green chutney.    

Chefs' Note: You can increase or decrease the amount of sugar and lime juice depending on your preference.