Measurements

• 1 cup Gram Flour
• 1/2 cup Semolina
• 1 cup Yogurt
• 1 tbsp Lemon Juice
• 2 Green Chilies
• 1 inch Ginger
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 10
• 1/4 tsp Asafoetida
• 1/2 tsp Turmeric Powder
• 1 tsp Baking Soda
• 1 tsp Sugar
• Salt to taste
• 2 tbsp Coriander Leaves
• 2 tbsp Grated Coconut
• 2 tbsp Oil

Preparation Method

• In a mixing bowl, combine gram flour, semolina, yogurt, lemon juice, green chilies, ginger, turmeric powder, sugar, and salt.
• Mix well to form a smooth batter.
• Add water as needed to achieve a thick, pourable consistency.
• Let the batter rest for 15-20 minutes.
• Grease a steaming tray or plate with a little oil.
• Just before steaming, add baking soda to the batter and mix gently.
• Pour the batter into the greased tray and steam for 15-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow the dhokla to cool slightly, then cut into squares or diamonds.
• For the tempering, heat oil in a small pan.
• Add mustard seeds, cumin seeds, curry leaves, and asafoetida.
• Let them splutter.
• Pour the tempering over the steamed dhokla.
• Garnish with chopped coriander leaves and grated coconut.
• Serve warm or at room temperature.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.