For batter

Besan/chickpeas flour 1 1/2 cup

Curd 1/2 cup

Salt to taste

For mixture:

Ginger -chilli paste 1/2 tablespoon

Oil 2 tbspn

Bicarb soda 1 teaspn

Lime juice 1 teaspn

Sugar 1 tblspn

can also add 1 teaspn eno lemon flavour if you want.

For tadka or tempering:

Mustard seeds 1/2 teaspn



Mix besan ,curd and salt with warm water with no lumps in it.Set aside to ferment at least for 3-4 hrs.

Mix the mixture ingredients properly and then whisk it in the besan mixture.

Put oil in a thali and heat it and then pour the mixture in the thali and put it on a steamer with a lid on.

Steam for 10 minutes or until flufffy.Let it cool down.

Temper mustard seeds and on top of the dhoklas.

Serve with chopped coriander and dessicated coconut.

You can also make a sweet sour chutney to go with it.



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