KATORI DHOKLA WITH IMLI KI CHUNEY RECEPIE

Ingredients:- (for dhokla)

• Gram flour - 200 grams
• Semolina - 1 tablespoon
• Asafoetida - 1/4 teaspoon
• Salt - 1 teaspoon
• Powdered sugar - 1 tablespoon
• Oil - 25 milliliters
• Lemon juice - 1 tablespoon
• Ginger paste - 1 teaspoon
• Green chili - 1 teaspoon
• Water - 300 milliliters
• Fruit salt - 1 tablespoon
• Water - 10 milliliters

(FOR TEMPERING):-

• Oil - 1 tablespoon
• Mustard seeds - 1 tablespoon
• Curry leaves - 12-15
• Green chili - 3
• Coriander - 2 tablespoon
• Powdered sugar - 2 tablespoon
• Water - 70 milliliters

(FOR IMLI KI CHUTNEY):-

• Oil - 15 milliliters
• Mustard seeds - 1 tablespoon
• Green chili - 3
• Tamarind pulp - 280 grams
• Jaggery(gud) - 80 grams
• Cumin powder - 1/2 teaspoon
• Red chili - 1/2 teaspoon
• Black salt - 1/2 teaspoon

Method:-(for dhokla)

1. In a mixing bowl add gram flour 200 grams, semolina 1 tablespoon, asafoetida 1/4 teaspoon, salt 1 teaspoon, powdered sugar 1 tablespoon, oil 25 milliliters, lemon juice 1 tablespoon, ginger paste 1 teaspoon, green chili 1 teaspoon, water 300 milliliters and mix well to make a thick better.
2. Rest the better for 15 minutes.
3. Add fruit salt 1 tablespoon, water 10 milliliters and mix well.
4. Pour the better into a katori grease with oil.
5. Place it in a steamer.
6. Steam for about 20-25 minutes.
7. Open the lid and remove the dhokla from it.
8. Keep aside.

(For tempering):-

1. Heat 1 tablespoon oil in a pan add mustard seeds 1 tablespoon and stir well.
2. Add curry leaves 12-15, green chili 3, coriander 2 tablespoon and mix well.
3. Add powdered sugar 2 tablespoon, water 70 milliliters and mix well.
4. Bring it to a boil.
5. Remove it from heat and pour the tempering over the dhokla.

(For imli ki chutney):-                                                                                                                                                                                                                  

1. Heat oil 15 milliliters in a pan add mustard seeds 1 tablespoon, green chili 3 and stir well.
2. Add tamarind pulp 280 grams and mix it well.
3. Bring it to boil.
4. Cook for 5-8 minutes on medium heat.
5. Add jaggery 80 grams and mix well.
6. Add cumin powder 1/2 teaspoon, red chili 1/2 teaspoon, black salt 1/2 teaspoon and mix well.
7. Remove it from heat and allow it to cool.
8. Serve with prepared dhokla.