Grease a steel thali or bowl with 1 tsp oil and keep aside.
Mix gram flour, curd, finely shredded cabbage, eno fruit salt, salt, sugar (optional), ginger paste and turmeric powder.
Add 1/4 cup water to make the batter thicker than that used for making pakodas.
Immediately pour the mixture in a greased pan / thali / bowl (3/4 the level of the thali or bowl).
Pour a glass of water in the pressure cooker. Keep the pan in the pressure cooker over a stand.
Close the lid and do not put weight. Steam for 15 minutes or till done ( reduce the steam from high to medium and steam for 15 minutes ) or steam in a steamer for 15 minutes on a medium heat.
Keep aside for cool for 15 minutes and cut into desired shapes.
Heat oil in a pan. Add mustard seeds. When they start sputter add jeera, curry leaves, green chillies, lemon juice and hing. Stir, keep on low heat till fragrant. Pour this seasoning over dhokla.
Sprinkle with desiccated coconut and chopped coriander leaves. Serve hot / cool with green chutney.
Make a thick paste of the chutney ingredients in a mixer with very little water. Thick chutney goes well for chutney sandwich. For samosas, dhokla, khandvi and other snacks you can adjust the consistency with 2 - 3 tbsp water.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.