Serves 4

Ingredients

200gms poha
2 tsp sugar
11/2 cups yoghurt
11/2 cups water
1 tbs green chilli paste
1 tbs ginger paste
1 tbs oil
salt & lemon juice to taste
1/2 tsp eno fruit salt

For tempering
1/2 tsp mustard seeds
1 tsp sesame seeds
1 tbs coriander chopped
2 tbs oil
15 curry leaves
Pinch asafoetida

Preparations

- Blend together poha, salt, sugar and yoghurt for 3 minutes. Add oil, eno fruit salt, lemon juice, green chilli paste, ginger paste and water.
- Pour mixture into a greased tray. Steam dhokla for 10 minutes on high heat.
- Heat oil for tempering in a pan, when hot add mustard seeds, sesame seeds, asafoetida and the curry leaves. Keep chopped coriander aside.
- Pour this onto steamed dhoklas.
- Cut dhoklas into desired shape and garnish with coriander
and serve hot.