Gramflour – 2 cups
Yougurt – 1 cup
Chopped green chillies 1 tablespoon
Chopped ginger 1 tablespoon
Turmeric powder 1/2 teaspoon
Salt to taste
Baking soda 1 teaspoon
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Chopped green corriander – 3 tablespoons
Grated fresh coconut 1/2 cup (or more). Promogranate seeds for garnish.
Take gram flour in a bowl. Add beaten yogurt and water. Whisk till no lumps remain. The mixture should be of a slightly thickish consistency. Add salt and leave it covered to ferment for 2-3 hours. Grind green chillies and ginger to a paste. When the gramflour and yougurt mixture has fermented, add ground chillies and ginger. Add turmeric powder and adjust seasoning, if required. Keep the steamer ready on the gas-top. Grease a shallow-thali with a little oil. In a small bowl take one teaspoon of baking-soda, one teaspoon oil and juice of a lemon. Mix and add to the gramflour mixture. Pour batter into the greased mould and steam for about 15-20 minutes. When a little cool, cut into squares and keep in a serving plate. Heat oil in a small pan. Add mustard seeds, green chilly chopped (1) and curry-leaves. When the seeds begin to crackle remove and pour over the dhoklas. Serve hot garnished with chopped green coriander leaves and grated coconut and promogranate seeds.