2-3green chilliescut into 2 pieces or finely chopped
8-10curry leaves/kadi patta
pinchof hing/asafoetida
Instructions
Combine ragi flour, sooji, dahi/curd, and ½ cup water in a mixing bowl. Mix well. Cover and set aside for about 30 minutes.
After resting time, add ¼ cup more water to adjust the batter consistency. The batter should have a consistency so it can be easily dropped from the spatula.
Now add salt and mix.
Before adding the other ingredients, pour water into the steamer and preheat on a medium flame. Also, grease a flat thali/tray with oil and keep it ready.
Now add eno, lemon juice and 1 teaspoon oil to the batter. Mix well.
Pour the batter into the greased plate.
Steam on a medium flame for 10-12 minutes until the knife comes out clean. Allow it to cool a bit before cutting pieces. Once cooled, cut into squares.
Heat oil and add mustard seeds. Once the seeds crackle, add green chillies, curry leaves and hing. Mix and add dhokla pieces. Mix and saute for 3-4 minutes.
Serve hot.
Video
Notes
Keep the dhokla batter for at least 30 minutes before making dhoklas. You can keep a little longer, but not less than 30 minutes.
If you want to make dhokla in batches or don’t want to use the whole quantity of batter immediately, add eno only to the required quantity. You can store the rest of the batter in an air-tight container in the refrigerator for up to 24 hours. When making dhoklas, take out the batter and let it come to room temperature. Then add the remaining ingredients (oil, lemon juice, salt, and eno).
After adding eno, make sure to mix it well. Otherwise, dhokla will not be fluffy evenly.
Sooji absorbs moisture, so adjust the batter consistency after 30 minutes of resting time. Consistency should be such that it can be easily dropped from the spatula.
Let the steamed dhoklas cool down a bit before cutting them.