Ingredients

• Dhokla batter
  • Gram flour – 1 cup
  • Semolina – 1 tablespoon
  • Salt – ¾ teaspoon
  • Sugar – 2½  teaspoons
  • Ginger green chilli paste – 1 teaspoon
  • Lemon juice – 1½  teaspoons
  • Asafoetida – 1 pinch
  • Eno powder – 1 teaspoon
• Stuffing
  • Boiled potato – 2 (medium-sized)
  • Salt – ¾ teaspoon
  • Red chilli – ¼ teaspoon
  • Dry mango powder – ½ teaspoon
• Tampering
  • Oil – 1 tablespoon
  • Curry leaves Green chilli – 3
  • Mustard seeds – 1½ teaspoon
  • Coriander leaves

Method

For dhokla batter:

1. Mix all the ingredients of dhokla batter except Eno powder.

2. Add water to the batter enough to get the cake-like consistency.

3. Keep it aside.

For stuffing:

4. Peel the potatoes.

5. Mash them properly.

6. Add salt, chilli powder, dry mango powder and coriander leaves.

7. Make lemon-sized balls out of this mixture.

Preparing dhokla balls:

8. Grease a dhokla plate.

9. Get the steamer ready.

10. Add Eno powder to the dhokla batter.

11. Quickly dip the potato ball in the batter and place it in the greased plate.

12. Arrange all the balls like this.

13. Steam them on medium flame for 10 to 12 minutes.

14. Switch off the flame.

15. Let them cool down.

For tempering:

16. Take a wok and pour the oil in it.

17. Switch on the flame.

18. Add green chilli and mustard seeds to the oil.

19. When they are roasted, add green chilli and curry leaves.

20. Switch off the flame.

21. Roll the dhokla in the tempering.

22. Serve hot with green chutney.