Gram Flour / Besan - 1 cup
Citric Acid - 1/2 tsp
Sugar - 2 tsp
Salt - as needed
Ginger Chilly Paste - 1 tsp each
Turmeric Pd - 1/4 tsp
Oil - 1 tsp
Eno/ fruit salt unflavored - 1 tsp
Oil - 1 tsp
Mustard Seeds - 1 tsp
Urad dhal - 1 tsp
Dry Red chillies - 3 broken
Curry leaf - 4 cut in half
Coriander leaf - 1/8 cup Chopped finely
Water - 1 cup
Coconut Flakes - 1/4 cup
1.Mix besan,citric acid and sugar with a whisk.
2.Add lukewarm water and stir it with whisk to make a thin batter.
3.Let it rest for 20 min.
4.After 20 min get the steamer ready and grease a pan with oil to prevent sticking and place it inside steamer and let the water come to boil.
5.Then add ginger Chilly Paste, salt,oil ,turmeric pd and give a stir.
6.When you ate ready to pour the batter to steamer pan add Eno and give a quick mix.The batter will become airy and fluffy.
7.Pour it inside grease pan and cover and steam it for 20 min.
8.Dont peak in between ,let it cool.
9.After 20 min the dokla must have left the sides of pan ,at that time switch off flame and remove pan and let it cool.
10.Then remove the sides with a spatula and flip dokla in a plate and then flip it in a other serving plate once again .
11.Then make tadka,by adding oil and once it's hot add mustard seeds, Urad dhal, red Chilly, curry leaf, coriander leaves and roast a min,then add water and add coconut and let it come to one boil and then pour the tadka on top of dokla and let it sit till the dokla absorbs all water. (This will keep dokla soft)
12.After 10 min cut and serve.