In a bowl, mix the Shayona Chickpea Flour, semolina, citric acid (if using), sugar, chilli-ginger paste, salt, and water to form a smooth batter. Do not add the fruit salt yet.
Grease a small round steaming dish approximately 15cm in diameter.
Just before steaming, add the fruit salt to the batter, sprinkle a little water, and gently mix until it starts to foam.
Pour half the batter into the prepared steaming dish and steam for 20 minutes until set.
To prepare the seasoning, heat the oil in a small pan. Add Shayona Mustard Seeds and allow them to splutter. Then add sesame seeds and chopped green chillies, cooking briefly.
Pour the seasoning over the steamed dhokla.
Garnish with chopped coriander and a pinch of chilli powder.
Cut into squares and serve warm.
Serve
Serve hot and enjoy with some green chutney and fried salted chillies.
Cooking Time
Approximately 35-50 minutes, including preparation and cooking. Cooking time may vary with larger quantities.
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