Ingredients

• 1 cup (200 g) - gram flour / besan
• 1 cup sour (200 ml) - curd
• 2 tsp - Eno fruit salt (1 packet)
• 1/4 tsp - salt (or salt to taste)
• 1/4 cup (50 ml) - water for mixing
• 1/4 tsp - turmeric powder
• 1/2 tsp - ginger paste
• 1 tsp - extra oil to grease the cupcake / muffin molds
• 2 - cheese cubes, grated
• Green Chutney:
• 1 cup (200 g) - chopped coriander leaves (or 150 g coriander leaves and 50 g mint leaves)
• 1 - onion, chopped
• 2 tsp - lemon juice
• 2 - green chillies
• 1/2 tsp - salt (or to taste)
• 1/2 tsp - sugar (or to taste)
• 1/2 inch piece ginger

How to Make Dhokla Cup Cakes with Green Chutney and Grated Cheese

• Mix gram flour, curd, Eno fruit salt, salt, ginger paste and turmeric powder.
• Add 1/4 cup (50 ml) water to make the batter thicker than that used for making pakodas.
• Immediately pour the mixture in a greased mould (3/4th level of the mould).
• Pour a glass of water in the pressure cooker.
• Keep the moulds 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 to low and steam for 15 minutes) or steam in a steamer.
• Keep aside for cool and carefully remove from the mould with the help of a needle.
• Top with green chutney and grated cheese.
• Recipe Courtesy: Niya's World