Ingredients
Semolina – 1 cup
Curd – 1 1/2 cups curd
Green chilies – 2
Ginger – Small piece
Besan – 1 tbsp
Sugar – 1 tsp
Lemon juice – 1 tbsp
Oil – 1 tbsp
Eno Salt – 1 tsp
Red chili powder – 1/2 tsp
For garnishing
Fresh coriander leaves
Grated coconut –
For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Curry leaves – 1 sprig
In a bowl, mix semolina and curd. Make a coarse paste of green chilies and ginger add to it, Keep it for 2 hours. Now add salt , lime juice, oil and suger to make a thick batter. If necessary are add water to get a dosa batter consistency.
Add eno salt and mix will. Immediately, pour the batter into the greased plate and sprinkle red chili powder.
Steam it for 15 minutes. Let it cool for some time. Run a knife around the corner of the plate. Overturn the plate carefully and again turn back the dhokla to its original position with red chili powder on top and cut it into equal pieces. Heat oil in a pan and add mustard and jeera . when it splutters add curry leaves. Pour the seasoning evenly all over the dhokla. Garnish with coriander leaves and coconut. Serve with green chutney
For green chutney grind 2 cups of coriander leaves, 1 cup of mint leaves, smallpiece of ginger, 3 green chillies, ½ tsp of sugar , and salt by adding little water. Add half a lemon juice and mix well
