Ingredients

• 1.5 cup - Gram Flour
• 1 cup - Green Peas Puree
• 2 tsp - Ginger Chilli Paste
• 1/2 tsp - Sugar
• 1.5 tsp - Eno (Fruit salt)
• Salt to taste
• 1 tsp - Lemon Juice
• For the tempering: 2 tsp - Mustard Oil
• 2 tsp - Mustard Seeds
• 2-3 - Red Dried Chillies or Green Chillies
• A pinch of Asafetida
• For garnishing: 2 tbsp - Fresh Grated Coconut ( optional )
• 1/2 cup - Finely Chopped Coriander

How to Make Matar Dhokla

• In a bowl mix peas puree, gram flour, ginger chilly paste, sugar, salt, and lemon juice.
• Make a batter by adding water gradually.
• Grease a plate or bowl.
• Boil 2 cups of water in a pressure cooker.
• Add fruit salt to the batter and stir immediately.
• It will start frothing up a little.
• At once pour it into the greased plate/bowl and steam for 15 minutes on a medium flame and 5 minutes on a low flame.
• For the tempering, heat oil in a pan, splutter mustard seeds.
• Add the dried red chillies and saute for a minute.
• Turn off the flame, sprinkle almost 1 tbsp of water over this and drizzle over the prepared dhokla.
• Garnish with fresh coriander and grated coconut.
• Recipe courtesy: UK Rasoi