Ingredients for the dhokla
1 cup semolina (sooji)
1 cup yoghurt
~1/2 cup milk
1 inch ginger, grated
2-3 green chillies, finely chopped or made into a paste
1/2 tsp turmeric
Salt to taste
1 tsp eno/ fruit salt
2 tsp oil + ~2tsp oil for greasing the dhokla dishfor tadka
1 tbsp oil
1 tsp mustard seeds
8-10 curry leaves
2 dried red chillies
* Mix together semolina and yoghurt and keep it aside for 30 mins.
* After 30 mins, add milk little by little to the batter to make a smooth paste of consistency similar to idli batter. 1/2 cup is an estimate you might need a little less or more of milk that’s why add it slowly while mixing.
* Now add 2 tsp oil, turmeric and ginger and chilli paste to the mixture. Mix well.
* Grease the dhokla plates. Boil the water for steamer.
* Now add eno to the batter, mix well and immediately pour into dhokla plates. The mixture should cover just about half the height of dhokla plates, leaving room for the dhokla to rise.
* Put in the steamer and steam for 10 mins on high flame. I mostly steam on a gas steamer but if steaming in microwave, steam for 5 mins on high power.
* After steaming, remove the dhokla plate and allow it to cool. Cut into squares.
* For the tadka, heat oil and add mustard seeds. Once the seeds start to crackle, add the curry leaves and red chillies.
* Pour the tadka over the dhoklas. Remove the dhokla onto a serving plate and serve hot as is or with green chutney.