ZATPAT DHOKLA
INGREDIENTS
Besan / chickpea flour
|
1 cup
|
Salt
|
T.T.
|
Limbu phool / citric acid crystals
|
½ tsp
|
Eno fruit salt, single use sachet (non flavoured)
|
½ no
|
Oil
|
2 tbsp
|
Rai / mustard seeds
|
¼ tsp
|
Heeng / asafoetida
|
¼ tsp
|
Haldi / turmeric pdr
|
¼ tsp
|
Curry leaves
|
2 sprigs
|
Green chillies (each cut in 3 – 4 pieces)
|
2 nos
|
Water
|
½ cup
|
Sugar
|
1 tbsp
|
Scraper fresh coconut for garnish
|
2 – 3 tbsp
|
Coriander leaves chopped for garnish
|
2 – 3 sprigs
|
METHOD:
1.
To the besan add salt and citric acid crystals.
2.
Add in water to make a batter of smooth, lump
free, thick but pourable consistency.
3.
Leave it to rest for 10 min.
4.
Now add into it the Eno and beat till the batter
starts to look frothy.
6.
Remove the plates and immediately sprinkle some
cold water over it. This prevents the top layer of the dhokla from drying out.
7.
Cut it into squares.
8.
In a separate pan heat oil. Add in the rai
seeds, when they crackle add in the Heeng and haldi, curry leaves and green
chillies.
9.
Allow them to sizzle for a few seconds. Then carefully
add in water and sugar.
10.
Bring to a boil, allow the sugar to dissolve.
11.
Pour this tadka over the prepared dhokla. Garnish
with scraped coconut and coriander leaves.
12.
Serve hot or cold.
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