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Dhokla Wreath

5 from 28 votes
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Ingredients
  

  • 1 tbsp Mustard Oil
  • 1/2 cup Chutney sauce

Chutney

  • 1 cup Coriander 1 tsp Peppercorns
  • 1 tsp Salt
  • Juice of 1/2 Lime
  • 1/4 cup Ginger
  • 1/4 cup Garlic
  • 1/4 cup Green Chilli
  • 2 - 3 tbsps Water

Dhokla base

  • 2 cups Gram or Chickpea flour Besan or Chana ka Atta
  • 1/2 cup prepared Chutney
  • 1/2 tsp Salt
  • Pinch Sugar
  • 1 tsp Cumin powder
  • 1 tsp red Chilli powder
  • 2 cups Water
  • 2 tbsps Yogurt
  • 2 tsps Eno Fruit Salt

Tadka

  • 2 tbsps of Oil
  • 1/4 tsp Mustard
  • 1/4 tsp Cumin seeds
  • 6 round red Chillies
  • 1 tbsp slit green Chillies
  • 15 Curry leaves

Instructions
 

  • Prepare the caramel mold by brushing it with mustard oil
  • Prepare the chutney by grinding all the chutney ingredients together
  • Add the chutney to the gram flour together with the salt, sugar, spices, water and yogurt
  • Prepare the mold to steam the dhokla
  • When the water in the pan is ready, add the Eno Fruit Salt to the batter and whisk it and pour it carefully into the mold
  • Cover and steam for 30 mins
  • Prepare the tadka by sautéing the tadka ingredients in oil
  • When the dhokla is cooked and cooled down, flip it over
  • Drizzle with chutney sauce and spoon the tadka over