KATORI DHOKLA

 

Prep Time- 10 mins
Cooking time- 10 mins
Serve- 4 to 6

INGREDIENTS
Gram flour/besan   - 1 cup
Semolina      - 1 cup
Yogurt        -  1 cup
Sugar         -         1 tbsp
Salt           -        to taste
Water       -            1 cup
Oil                       2 tbsp
Lemon juice       -  1 tsp
Eno fruit salt     -  1 tsp

For tempering
Black mustard seeds   -  1 tsp
Water                         -  3 tbsp
Green chilly              -  5 - 6
Oil           -  1 tbsp

Curry leaves  - 10 - 12

Sugar - 2 tbsp


METHOD
In a bowl mix together gram flour, semolina, yogurt, sugar, salt,  lemon juice, oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased katori and take the pressure cooker  with two cup of water and  put the stand in it.

Place the katori in it and cover the lid and cook for ten mins on medium flame and remove the whistle 
Turn off the flame and keep aside for ten mins.
Remove dhokla  from katori and transfer it into the plate. 

.Heat oil in a pan for tempering and add mustard seeds, green chilly and curry leaves,sugar and lemon juice and water
Pour it over the dhokla .