1.In a mixing bowl, combine sorghum flour, gram flour (besan), curd, turmeric, green chilli paste, ginger paste, salt, and baking soda. Mix well.
2.Gradually add water and mix until a thick, pouring-consistency batter forms. Let it rest for around 10 minutes..
3.Heat water for steaming in a pot. Grease the baking mould.
4.Add Eno to the batter and mix well. Pour the batter into the mould and steam it for 35 to 40 minutes.
5.Check the dhokla by inserting a toothpick into it. If the toothpick comes out clean, the dhokla is done. Remove the mould from the steamer and let it cool down.
6.Once cooled, take out the dhokla from the mould.
7.Prepare sugar syrup and keep it aside.
8.In a pan, heat oil, then add mustard seeds, asafoetida, green chili, and curry leaves.
9.Add water and turn off the heat, then add sugar syrup.
10.Cut the dhokla into square pieces and pour the tempering over the dhokla. Serve at room temperature with green chutney.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
