This deliciously light and fluffy snack comes to you from Gujarat. This finger-licking traditional snack can be rustled up in an instant to satisfy those hunger pangs.
Bengal Gram Flour (64%), Semolina, Sugar, Acidity Regulator (E 330), Salt, Raising agent 500(ii), Turmeric powder, Asafoetida.
Serve with Pudina (mint) chutney or tamarind chutney.
How to Cook
For sugar syrup:
Take 4 tbsp water and 1 tbsp sugar, mix well and boil for 1 minute.
For seasoning: Heat 1 tbsp edible oil, add ¼ tsp mustard and a pinch of Asafoetida (Hing), cool the Dhokla slightly, evenly spread the seasoning on top and garnish with grated coconut and finely cut coriander leaves. Cut into cubes and serve.
‘Measure’ means a cup or container of your choice.