Dhokla

• 2 cups semolina flour
• 1/2 cup chickpea flour
• 1 cup yogurt
• ~2 cups warm water
• 3 green chilies
• 1/4 cup cilantro
• 2 Tbs + 1 Tbs canola oil
• 1/2 tsp turmeric powder
• 2 tsp salt
• 1/4 tsp citric acid
• 1 Tbs ENO
• 1 Tbs mustard seeds
• 1 Tbs cumin seeds
• 20 curry leaves
• 1-2 green chilies, finely chopped
• 1/4 cup cilantro, chopped

1. First, in a large pot, boil water. This pot and water will be used to steam the dhokla.
2. In a large bowl, combine the semolina flour, chickpea flour, yogurt and enough water to make a mixture of pancake batter consistency.
3. In a small food processor, grind chilies and cilantro into a fine paste. If you do not have a food processor, finely chop these ingredients. Add this spice paste to the batter.
4. To the batter, add in 2 Tbs oil, turmeric powder, salt, citric acid, and ENO. Mix well.
5. Pour the batter into two well greased pan. Cover and steam each batch of dholka for 15 minutes in the pot of boiling water over medium/high heat.
6. In a small frying pan, cook the mustard seeds, cumin seeds and curry leaves in 1 Tbs oil. Pour this spice mixture over the two pans of dhokla.
7. Garnish with chopped chilies and cilantro. Cut into pieces and serve with Sriracha sauce.

flour, chickpea flour, yogurt, water, green chilies, cilantro, turmeric, salt, citric acid, seeds, cumin, curry, green chilies, cilantro

Taken from www.yummly.com/recipe/Dhokla-1253974 (may not work)