Ingredients:
8/3077 Quart(s) lemon juice
2 curd
1/12 Ounce(s) cumin
1/2 coriander
1/12 Ounce(s) turmeric
1 Teaspoon(s) minced (one inch peice) ginger
3 Ounce(s) minced green chili
1 1/2 Gram besam flour
81/10000 Pound(s) baking soda
163/5000 Pound(s) sugar
1/6 Ounce(s) salt |
Directions: Heat oil in a small pan and put in cumin seeds.
When they crackle, add red chili powder, potatoes, peas and salt.
Heat pressure cooker with enough water and mix the above ingredients with about 1 cup warm water to make a slightly thick batter.
When the water in the pressure cooker starts to boil, pour the mixture into a wet thali or shallow pan and steam for about 15 minutes without weight.
When cool, cut into pieces and garnish with finely chopped coriander leaves.
Heat about 3/4 cup water with one teaspoon sugar. When it boils, pour over dhoklas. Allow it to cool.
The water will get absorbed and dhoklas will become moist and tasty.
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