Gujarati Dhokla ( Steamed Gramflour Dumplings)

Dhoklas make a great snack as they have a right mix of sweetness and sourness in them  . The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this dhokla. This recipe will serve 2-4 people. You will need a steamer with a dhokla thali mould for this recipe.

Ingredients:

• 1 cup besan ( gram flour)
• 1 1/2 tablespoons sooji ( semolina)
• 4 teaspoons powdered sugar
• 1 teaspoon ginger paste
• 1/2 teaspoon citric acid (nimbu ka phool) or 1 teaspoon lemon juice
• salt to taste
• 2 tablespoons fruit salt
• 2-3 tablespoons oil for greasing the thali moulds 
• 3/4 cup water

For Tempering:

• 2 tablespoons oil
• 1 teaspoon rai ( mustard seeds)
• 1 teaspoon til (sesame seeds)
• Pinch of hing (asafoetida)
• 1 teaspoon curry leaves
• 4-5 tablespoons water

For Garnish:

• 2 tablespoons chopped coriander
• 3-4 tablespoons fresh grated coconut
• 3 tablespoons sugar
• 1/2 cup water

Method:

• Sieve besan through a sieve to remove any lumps.
• Mix besan, suji, salt, ginger paste, citric acid, sugar and water in a bowl. Mix well with a whisk to get a smooth and thick batter. Let this batter rest for 15 minutes.
• Grease the thali moulds with oil and place your steamer with water on gas for steaming. The thali moulds should not be more than 6" in diameter else the dhokla will become flat.
• Add fruit salt to the besan batter and mix well. Pour the batter immediately into the greased thali and spread evenly by rotating the thali clockwise.
• Place the moulds in the steamer when the water in the steamer starts boiling.
• Steam the besan mixture for  about 10-12 minutes till the dhoklas are cooked. Keep aside.
• For tempering heat oil in a small non stick pan and add mustard seeds. When the seeds crackle add the sesame seeds and curry leaves. Saute for few seconds. Remove from flame and then add 4-5 tablespoons of water to the tempering.
• Pour this tempering over the dhoklas. Spread it evenly.
• Cool slightly and cut the dhoklas into even sized pieces.
• Garnish with coriander leaves and grated coconut.
• Dissolve 3 tablespoons of sugar in 1/2 cup water. Drizzle this sweet water over the dhoklas evenly to add sweetness. Allow the water to absorb for about 10 minutes. Your dhoklas are now ready to be served-enjoy.