Ingredients:
G2G Makki ka atta – 1 cup
Yogurt – 1/2 cup
Water – 1/2 cup (adjust as needed)
Baking soda – 1/2 tsp
Eno fruit salt (or baking powder) – 1/2 tsp
Green chili paste – 1 tsp (optional, for spice)
Ginger paste – 1 tsp
Turmeric powder – 1/4 tsp
Salt – to taste
Sugar – 1 tsp (optional, for slight sweetness)
Sunflower oil – 2 tbsp (for greasing and tempering)
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Sesame seeds – 1 tbsp
Curry leaves – 6-8 leaves
Green chilies – 2 (slit)
Instructions:
In a mixing bowl, combine G2G Makki ka atta, yogurt, water, ginger paste, green chili paste, turmeric, sugar, and salt. Mix well to make a smooth batter. Adjust the water quantity to get a thick but pourable batter consistency.
Add baking soda and Eno fruit salt just before steaming, and mix gently. The batter will become light and slightly frothy.
Grease a dhokla mold or any steaming dish with G2G Sunflower oil.
Pour the batter into the prepared mold, leaving some space for the dhokla to rise.
Boil water in a steamer or large pot, then place the mold inside. Cover and steam the dhokla for about 15-20 minutes or until a toothpick inserted into the center comes out clean.
In a small pan, heat 1 tbsp sunflower oil.
Add mustard seeds, cumin seeds, and sesame seeds. When they start spluttering, add green chilies and curry leaves. Stir for a minute until the spices release their aroma.
Once the dhokla is steamed, let it cool for a few minutes before cutting into pieces.
Pour the prepared tempering over the dhokla pieces.
Serve hot with green chutney or tamarind chutney.
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