Preparation Time: 12 hours
Cooking Time: 15 minutes
Serves: 4 servings
Chef’s rating: 4/5
Recommended with: Green chatney, tomato sauce
Besan – 1 cup (bengal gram flour/kadalai mavu)
Rava/Sooji – 1 1/2 tbsp
Sugar – 2 1/2 tsp
Lemon juice – 1 tbsp
Turmeric powder – a pinch
Oil – 1 tbsp
Ginger garlic paste -1 tsp
Salt as required
Eno Fruit salt – 1 1/4 tsp
For the seasoning:
Oil – 1 tbsp
Mustard seeds – 1 tsp
Green chilli -1 finely chopped
Curry leaves – few
Hing – a generous pinch
White sesame seeds -2 1/2 tsp (do not omit this)
Grease the tray in which you are going to steam dokla with oil.
Bring water to boiling point and keep everything ready for steaming as you have to steam immediately after adding the fruit salt.
In a bowl, mix besan, sooji, sugar, lemon juice, turmeric powder, oil, ginger-garlic paste and salt.
First add little water and mix well like a paste.There should be no lumps.
Then add more water.The dokla batter should be neither thick nor thin but should be of dropping consistency.
Now add fruits salt and mix well.
Steam immediately after adding fruit salt for 15 minutes.
After it is done, invert the tray on a plate to cool.
Garnish with freshly grated coconut and coriander leaves.
Cut it into small pieces and enjoy with green chutney.
It can be enjoyed with green chutney or served with a tea/coffee as a perfect breakfast or evening snack.