Ingredients

• 250 gms - gram flour
• 1 & 1/4 tsp - citric acid granules
• 1 tsp - cooking soda
• 1 tsp - sugar
• 5 to 6 tbsp - oil
• 2 tsp - green chilli & ginger paste
• 1/2 tsp - turmeric powder
• 2 tbsp - oil (for greasing the thalis)
• Salt to taste
• To Garnish:
• 3 to 4 tbsp - grated coconut
• finely chopped coriander leaves
• For Tempering:
• 1.5 tsp - mustard seeds
• 2 tbsp - oil

How to Make Instant Yellow Dhoklas

• Pour 11/2 glasses of water into a large vessel, place a medium sized bowl filled with water in the centre.
• Heat the water in the vessel.
• In the meanwhile, in a large bowl mix the gram flour, citric acid granules, sugar, salt, turmeric powder, green chilli, ginger paste and enough water to make a slightly thick batter.
• Mix well.
• Grease the thalis (of the dhokla stand) with oil.
• Add cooking soda to the batter, mix well and evenly pour into greased thalis.
• When the water starts boiling, place the dhokla stand on the bowl, in the vessel.
• Steam the dhoklas on a high flame for 10 minutes.
• Cover the vessel with a tight fitting lid.
• After 10 minutes insert a knife to check if the dhoklas are done, if the knife comes out clean the dhoklas are ready.
• Switch off the gas.
• Remove the dhokla stand from the vessel and cool completely.
• Cut into diagonal pieces.
• Heat 2 tbsp oil in a small kadai.
• Add mustard seeds, when they splutter pour this tempering on the dhoklas.
• Garnish with grated coconut and coriander leaves.
• Serve with green peanut chutney.