Soft and spongy instant dhokla. A quick and healthy breakfast . This recipe really comes handy when you forget to plan your breakfast the previous night.
Recipe inspired from Neela Awasthi Kumar
Ingredients
Suji 1 1/4 cup
Yogurt 1/2 cup
Water 1/2 cup +2 tbsp
Green chili 1
Ginger 2 tsp grated
Fresh Malai 1 tbsp
Salt to taste
Sugar 1 1/2tsp
Lemon juce 1 tsp
Eno 1 tsp
Chopped coriander 1 tbsp
Grated coconut 1 tbsp
Tempering
Oil 1 tbsp
Asaefotida a pinch
Mustard Seeds 1 tsp
Curry leaves 1 sprig
Sesame Seeds 1 tbsp
Green chili 2 slit till mid length.
Method
Grind malai, ginger and green chili with some yogurt in a mixer grinder.
Mix this paste with remaining yogurt, suji, salt and sugar.
Add water to make a thick paste.
Leave it covered for half an hour.
Heat water in the vessel in which you want to steam.
Grease a plate with 2" height.
Mix the batter to check the consistency.
If it's too thick, add some more water.
Now add eno and mix quickly.
Pour into the greased plate.
Steam for twenty minutes .
Check with a knife. It should come out clean, if not then steam for a couple of more minutes.
Remove the plate from the steamer.
Let it rest for a few minutes.
Now make incisions to get square pieces.
Tempering
Heat oil in a pan.
Add asaefotida and mustard seeds.
Once the seeds crackle, add sesame seeds, Curry leaves and slit green chillies.
Pour the tempering over the dhokla.
Garnish with chopped coriander and grated coconut.
Serve with green chutney.