Dhokla is eaten all over Gujarat. In my house I normally make these farsan dish from a packet because the actual way is quit laborious and does require some time, however at my parents this dish is always made from scratch and eaten with much love. Me and my mother normal eat Dhokla with oil and garlic- chilly powder paste or sometimes with a cup of hot sweet milky chai. You might wonder why would you have something that is savory and spicy with a sweet brew well that is because its a classic combination of sweet and salty and this is the Gujarati way.
INGREDIENTS
FOR BATTER:
- 1½ cup besan / gram flour
- 3 tbsp rava / semolina / suji, fine
- ½ tsp ginger paste
- 2 chilli, finely chopped
- ¼ tsp turmeric
- 1 tsp sugar
- pinch hing / asafoetida
- ½ tsp salt
- 1 tbsp lemon juice
- 1 tbsp oil
- 1 cup water
- ½ tsp eno fruit salt
FOR TEMPERING:
- 3 tsp oil
- ½ tsp mustard
- ½ tsp cumin / jeera
- 1 tsp sesame / til
- pinch hing / asafoetida
- few curry leaves
- 2 chilli, slit
- ¼ cup water
- 1 tsp sugar
- ¼ tsp salt
- 1 tsp lemon juice
FOR GARNISHING:
- 2 tbsp coconut, grated
- 2 tbsp coriander, finely chopped
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