Besan/Chickpea Flour – 1 cup
Alphonso Mango Puree – 1 cup
Chiroti Rawa/Semolina – 2 tbsp
Green chilli – 1
Ginger – 1/2 inch
Sugar – 2 tsp
Lemon juice – 1/2 tsp
Eno – 1.5 tsp
Turmeric powder – a pinch
Salt to taste
Oil – 2 tsp
Mustard seeds – 1 tsp
Sesame seeds – 2 tsp
Cumin seeds – 1/2 tsp
Hing – a pinch
Curry leaves – handful
Grated Coconut – 1 tsp
Coriander leaves – handful
Water – 2 tbsp
Make a paste of green chilli and ginger in a mixer.
Finely chop coriander leaves and curry leaves and set aside.
Grease dhokla plates or a baking tin with oil on all sides and set aside.
Heat a cooker or steamer on stove with water .
Seive besan/chickpea flour and add it to a mixing bowl.
Add the green chilli+Ginger paste,semolina ,turmeric powder,sugar and salt and mix well.
Add mango puree and mix the batter till it is smooth. If required ,add 1 to 2 tsp of water .
Once the batter is smooth, add eno and mix well.
Immediately pour the batter into the greased plate/baking tin.
Tap the batter so that it evens out.
Place the tin/dhokla plates in the steamer or cooker.Cover and cook for 20 minutes.
Test with a toothpick if it comes out clean.
If required, steam for 5 to 10 minutes more.
Take out the tin from the steamer/cooker and allow it to cool for half an hour.
Once the dhokla is cool, unmould the dhokla into a large plate.
Heat oil in a small pan. Once hot,add hing,Cumin seeds.Fry for few seconds.
Add mustard seeds and wait for it to crackle.Add sesame seeds and fry for few seconds.
Add curry leaves and fry for few seconds.Add water and let it come to a boil.
Pour the mixture over the cooled dhokla.
Spread the mixture evenly.Sprinkle grated coconut and chopped coriander leaves .
Cut into small pieces and serve.