1 1/2 cups gram flour (Besan) sieved
3 minced green chilies
1/2 inch piece ginger, minced
1/2 tsp. turmeric powder
1/2 ts.p coriander and cumin powder
2 tbsp. curd
1/2 tsp. citric acid (or 1 tsp. lemon juice)
3/4 tsp. soda bicarbonate
3 tsp. sugar
1 tsp. salt or to taste
Heat oil in a pan. When oil is hot, put in cumin seeds. When they burst, add red chili powder, potatoes, peas and salt.
Heat pressure cooker with enough water. Mix the above ingredients with about 1 cup warm water to make a slightly thick batter.
When the water in the pressure cooker starts to boil, pour the mixture into a wet thali or shallow pan and steam for about 15 minutes without weight.
When cool, cut into pieces and garnish with finely chopped coriander leaves.
Heat about 3/4 cup water with one teaspoon sugar. When it boils, pour over dhoklas. Let it cool. The water will get absorbed and dhoklas will be moist and tasty. Serve with green coriander chutney.
Take care to place the thali over a vessel to prevent water in the pressure cooker from getting into the mixture.