Pandhara Dhokla

Ingredients:

1. Pandhara Dhokla flour
2. Curd- ¼ cup
3. Water- ¾ cup
4. Asafoetida- a pinch
5. Ginger-green chilli paste- to taste
6. Salt- to taste
7. Baking soda- ½  tsp
8. Red chilli powder to sprinkle
9. Black pepper powder to sprinkle
10. Mustard seeds- 1-2 tbsp
11. Curry leaves
12.  Oil-1-2 tbsp

Process:

1. In a bowl take the dhokla mix. In a small bowl mix the curd and water together and add this mixture to the dhokla mix and form a lump-free batter. Leave the batter in a warm place overnight to ferment.
2. Next morning, to the prepared batter, add ginger-chilli paste and salt as required. Add water if required to form a medium thick batter. (the batter should neither be too thick nor too thin)
3. Add baking soda and mix well in one direction.
4. Grease the dhokla plate with some oil and pour the batter onto it. Sprinkle red chilli and pepper powder on the top and place the plate inside the steamer for 15 minutes. Check if the dhoklas are cooked with the help of a toothpick (it should come out clean)
5. For the tempering, heat oil, add mustard seeds and curry leaves and asafoetida. Pour evenly on the ready dhoklas.
6. Serve the dhoklas with mint chutney.