Nylon Dhokla

Preparation Time: 5 min
Cooking Time: 10 min
Ingredients
For the batter

• 1 cup besan (Bengal gram flour)
• 1 1/2 tbsp semolina (rava)
• 1/2 tsp citric acid (nimbu ka phool)
• 3 tsp sugar
• 1 tsp ginger-green chilli paste
• 1 1/2 tsp eno's fruit salt

For the tempering

• 1 tbsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp sesame seeds (til)
• 2 green chillies, chopped
• a pinch of asafoetida (hing)

For the garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.

For the tempering

1. Heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida.
2. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
3. Cut into pieces and serve with green chutney.