You can either use the dhokra flour and soak that overnight in yogurt OR use the recipe below
1/2 cup soji/ semolina (course)
1/2 cup gram flour
1 cup approx plain yogurt (sour if not too sour add a couple of drops of lemon juice to the yogurt)
2-3 tbsp of chopped garlic, ginger and chilies (optional)
1 handful of chopped coriander
1-2 tsp Turmeric
salt to taste
Place soji, gram flour and yogurt in a bowl, pour the hot water mixture and stir to form a batter. Leave this batter overnight in a warm place.
Next day add water or milk to thin the batter similar consistency to pancakes. Add garlic, ginger, chilies,coriander, turmeric, salt.
For each batch take 2-3 ladles of the batter, add 1 tsp Eno, 1 tbsp oil mix together and pour into the round steel plate/thali. Sprinkle red chili powder on top (optional)
Place the steamer on the stove, heat the water. Please note the water has to be boiling when you place the dhokla trays in the steamer, this will give you the best results of the final fluffy dhokla.
Steam for 15 minutes, once you remove the dhokla, allow to stand for at least 5 minutes before removing from plate. Place in a serving dish and spoon over the tempering and garnish with coriander and serve with green/red chutney or chili sauce.
(REPEAT the above process for each batch until you have used all the batter).
green chilies chopped
mozzarella cheese or chedder cheese grated
capsicum peppers diced
salt, pepper, oregano, basil, chili flakes
Olive oil for shallow frying
In pan shallow fry few dhokla with pizza topping, until crisp at the bottom and the cheese melts. You can place a lid on the pan if you wish.
Best served hot.
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