Contributed by Mrs. Lolita Britto
Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1, 1/2 | Teacup | Flour, Gram /Chana Ata | Prepare dough |
| 1/4 | Teacup | Water | For making the dough |
| 1 | Teaspoon | Salt | For the dough |
| 1/2 | Tablespoon | Lime Juice | For the dough |
| 1 | Tablespoon | Eno Fruit Salt | instead of soda bi carb For the dough |
| 1, 1/2 | Teacup | Water | for the pressure cooker |
| 1 | Tablespoon | Cooking Oil | For tempering |
| 1 | Teaspoon | Mustard Seed (Sarson) | for tempering |
| 2 | Medium | Chillies Green | sliced, for tempering |
| A | Few | Curry Leaves (Kadi patta) | for tempering |
| 2 | Tablespoon | Lime Juice | Mixture pour over tempering |
| 2 | Tablespoon | Sugar, Table | Mixture pour over tempering |
| 2 | Tablespoon | Coriander Leaves (Kothmeer) | chopped for garnishing |
| 1 | Tablespoon | Coconut - Grated /Desiccated | Scraped for garnishuing |
Method
Mix together Gram flour (besan), salt, oil, 2 table spoons lemon juice and 1/4 teacup water.
In a pressure cooker or in a big vessel put 1 and half teacup water and keep a mesh upside down. (so that water should not touch the Dokhla pan) Grease a baking dish (it should fit in the vessel or cooker) Now add Eno (available with chemists) (it does not allow the Dokhla to turn black) and mix well and pour this mixture right away in the greased pan. Steam it for 20 minutes.
Prepare the tempering adding mustard seeds ( rai), green chillies and curry leaves in hot oil.
Mix together water, sugar and 1/2 tablespoon lemon juice and pour into tempering. boil it.
Take out Dokhla and cut into small pieces. Pour the tempering mixture over it.
Garnish with grated coconut and Coriander.
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