Producer: Mehak Pal Editor: Mohit Bisht
Yoghurt - 1 cup Besan - 2 tbsp Water - 3 cups Salt - As per taste Turmeric powder - 1/2 tsp Red chilli powder - 1/2 tsp Mustard seeds - 1 tsp Cumin seeds - 1/2 tsp Ghee - 3 tbsp Cloves - 2 Fenugreek seeds - 1 tsp Hing - 1/2 tsp Dried red chilies - 2 Curry leaves - 7 to 8
Ingredients for kadhi
Ingredients for tempering
In a bowl, add wheat flour, turmeric powder, red chilli powder, coriander powder, garlic-ginger chilli paste, curry leaves, coriander leaves, and baking powder and knead it into a dough. Set it aside for 10 minutes.
Put some oil in your hands. Now divide the dough into 10 parts and shape each one into a round dhokla. In a steamer, place the dhoklas and steam them. Once, they are done, brush them with ghee. Set them aside.
In a bowl, take besan and yoghurt and them until smooth. Now add salt, turmeric and red chilli powder. Take a pan, heat some oil and add mustard seeds, cumin seeds, hing, fenugreek seeds, cloves, dried red chillies, garlic ginger chilli paste, and curry leaves. Now add the besan-yoghurt mixture.