Dhokla

How to Prepare

1. Prepare the dhokla batter by mixing 5 cups of besan (gram flour)
2. 2 cups of curd
3. 2 tsp turmeric powder
4. 2 tsp green chili paste
5. 2 tsp ginger paste, salt to taste, and water to form a smooth batter. Let it rest for 15 minutes.
6. Add 2 tbsp fruit salt (eno) to the batter and mix gently. Pour the batter into a greased steaming tray.
7. Steam the batter in a steamer for 15-20 minutes or until a toothpick inserted comes out clean. Let it cool and cut into bite-sized pieces.
8. Heat 4 tbsp oil in a pan, add 2 tsp mustard seeds
9. 2 tsp cumin seeds, a pinch of asafoetida, and 10-12 curry leaves. Sauté for a minute.
10. Add the dhokla pieces to the pan and toss lightly to coat with the tempering.
11. To assemble the chaat, place dhokla pieces in serving plates, top with 5 cups of whisked curd
12. 2 cups of green chutney
13. 2 cups of tamarind chutney
14. 1 cup of sev
15. 1 cup of pomegranate seeds, and chopped coriander leaves.
16. Sprinkle chaat masala and roasted cumin powder on top. Serve immediately.