• 1cup semolina • 1/2 cup Jowari /millet flour • 1/2 cup rice flour • 1heaped tbsp ginger- green chili paste • 1 cup curd + 3/4 cup water (add more water if paste is too thick)… • 1/2tsp asafoetida/ hing • 1tsp fennel/ saunf • 1/4 cup chopped coriander leaves/ kotmir • 1tsp garam masala • 1tsp baking soda /soda-bicarbonate • Salt to taste • 1tsp sugar • 1/4 cup grated carrots • 2tsp pepper (coarsely ground)
Method:- 1. Mix all ingredients except soda, carrot& pepper& keep aside for 30mins. 2. In a steamer boil water & in the meantime add soda to the batter & pour into greased moulds/ plates. 3. Sprinkle the carrots & some red chili powder on 1 pan& sprinkle pepper powder on to another pan just for variation. 4. Once water is steaming hot place the greased moulds into the steamer & steam 8-10mins. 5. Then remove moulds from steamer & semi cool 4-5mins & unmould or cut cubes/ diamond shapes. 6. Heat oil in a pan/ kadai, add hing, cumin /jeera & the Dhokla pieces & mix well gently till light golden. 7. Serve hot with green chutney.