Kasuri Methi & Saffron Dhokla

Ingredients

• 3/4 cup Sooji (semolina)
• 1/4 cup besan (chickpea flour)
• 1/2 cup yoghurt
• to taste salt
• 1 tsp. ginger-green chilies paste
• 1/4 tsp. turmeric powder
• 1 tsp. sugar
• 1 tbsp. lime juice
• 1 tbsp. oil
• 1 tbsp. kasuri methi, crushed
• as needed few strands of saffron
• 2 tbsp. oil
• 1 tsp. mustard seed
• 1 sprig curry leaves
• 1 tsp. coriander leaves, chopped
• pinch asafoetida (hing)
• 1 tbsp. fresh coconut, grated
• 1 tsp. eno fruit salt

Steps

1. Mix together sooji, besan, salt, turmeric powder, sugar, 1 tbsp. oil, ginger-green chilies paste, lime juice, kasuri methi and yoghurt with enough water into a thick batter of pouring consistency. Keep aside for 15 minutes.
2. Add the eno fruit salt along with a tbsp. water to the batter and mix gently. Pour on a greased steel container or plate and sprinkle the saffron over it. Steam for 15 minutes. When cool enough, cut into desired shapes.
3. Heat 2 tbsp. oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Stir for a few seconds and add little water and switch off the flame. Pour this tempering on the steamed dhoklas and serve, garnished with coconut and coriander leaves.