These dhoklas are so soft and spongy that the reference to nylon is really apt!

Ingredients:

1 cup Besan
1 1/2 tbsp Rava (Semolina)
4 tsp Sugar
1 tsp Ginger-Green chilli paste
1 tsp Lemon juice.
Salt to taste
2 tsp Fruit salt.
3 1/2 tsp oil for greasing and cooking
1 tsp Rai

1 tsp Til

1 tsp chopped Green chillies
a pinch of  Hing.
2 to 3 leaves Kaddi Patta.
2 tbsp chopped Coriander leaves.

Method:

Combine the besan, semolina, sugar, ginger-green chilli paste,lemon juice and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.Divide the batter into 2 equal portions and keep aside.Add 1 tsp of fruit salt to a portion of the batter and mix gently.Pour the batter immediately into a greased 125 mm. (5″) diameter thali and spread evenly by rotating the thali clockwise.Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.Repeat the same to make one more thali of dhoklas.Heat 3 tsp of oil in a small pan and add the mustard seeds.When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.Remove from the flame and add 1½ tbsp of water and mix well.Pour this tempering over the dhoklas.Cool slightly and cut into equal sized pieces.Serve hot garnished with coriander.

Happy Cooking!!!

Sameera.