1. First, prepare sour curd. 2. For this, take 1 tbsp. 3. less to 3/4 cup of whisked curd in a bowl. 4. Add 1 tbsp. 5. lemon juice and mis. 6. Keep aside for 5 minutes and then use as desired. 7. Now, mix semolina, besan, green chillies and ginger paste, salt, red chilli powder, turmeric powder and sour curd into a thick batter. 8. Add 3/8 cup of water and mix well into a pouring consistency. 9. Prepare ginger and green chillies paste. 10. Take half the above prepared mixture and put into a greased glass bowl. 11. Add 1/4 tsp. 12. baking soda to 3/4 tbsp. 13. hot oil and pour onto the batter. 14. Mix well until the batter becomes light. 15. Microwave on HIGH for 4 minutes 50 seconds, covered, with a muslin cloth and glass lid together. 16. The muslin cloth absorbs excess water during the steaming process. 17. Allow standing time of 2 minutes. 18. Repeat steps 7-10 with the leftover batter. 19. In the meantime, prepare the seasoning over the stove. 20. For this, heat oil in a small saucepan. 21. Add mustard seeds and allow to splutter. 22. Add curry leaves, asafoetida and green chillies. 23. Stir constantly. 24. Remove from flame once the spluttering stops. 25. Remove dokhla from the microwave oven. 26. Pour hot seasoning over the dokhla. 27. Garnish with grated coconut and corriander leaves. 28. Serve with green chutney or sweet and sour chutney. ---------------------------------------------------------------------------
Nutrition
Ingredients
