A quick version of traditional Dhokla. Traditionally, rice and daal are soaked and then course mixture is prepared and then again wait till the mixture is fermented. Here I have brought you the easiest way to make it quick.
Recipe Creator: Bhavna
1/4cupbesan(chick pea flour), If you can find Urad atta (Black gram flour), add in this recipe.
Salt and sugar to taste
1/4tspcitric acid(Nimbu phool)
Ginger and green chili as per your taste
A pinch of Asafoetida
Finely chopped cilantro
Red chili powder
Mix together all the dry and wet ingredients for the batter except the fruit salt using enough water to make a easy pour consistancy(Not too thick or thin) batter.
Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
When the mixture rises, pour it into a greased thali and steam for about 20 minutes.
For the tempering, heat the oil in a small katori and add the mustard seeds, and asafoetida. When the mustard seeds crackle, and pour this over the steamed dhoklas.
Garnish with red chili powder or blalck pepper powder and finley choped cilantro.
Cut into pieces and serve with green chutney.
You can use 1 teaspoon of lemon juice instead of the citric acid crystals. But Dhokla might not come out as spongy as with Citric acid.
Keep the steamer hot and add the fruit salt into the batter.