1. Dhokla batter – 500 gm
2. Salt – to taste
3. Baking soda – a pinch
For mysore masala :-
4. Boiled potatoes – 2
5. Finely chopped onion – 1
6. Finely chopped green chillies – 2
7. Finely chopped tomatoes – 2 tbsp
8. Chilli ginger garlic – 2 tsp
9. Oil – 2 tbsp
10. Dessicated coconut – 1 tbsp
11. Salt – to taste
12. Turmeric powder – 1 tsp
13. Lemon juice – 1 tbsp
14. Finely chopped coriander – 1 tbsp
15. Sambar masala – 1 tsp
16. Mustard seeds, cumin seeds, asafoetida, urad dal – 1 tsp each
17. Curry leaves – 3-4 leaves.
For garnishing :-
Dessicated coconut, chopped coriander, and green chillies.
1. In a bowl, take Dhokla batter, add salt, baking soda, half glass of water and mix well.
2. Grease the Dhokla plate, pour the prepared batter in it and spread it. Make sure that the layer is thin and not thick and steam it.
3. Heat some oil in a pan, add urad dal, mustard seeds, cumin seeds and asafoetida. Wait till it crackles. Keep it aside
4. Heat some oil in another pan, add finely chopped onion and saute well.
5. Add finely chopped tomatoes, cook well, add chilli ginger garlic paste, chopped green chillies and mix well.
6. Cut the boiled potatoes into small pieces, and add it into the pan.
7. Add turmeric powder, salt, lemon juice, dessicated coconut, chopped coriander, sambar masala and mix well.
8. Cut long and medium width strips of the readied dhokla, add the stuffing and roll it.
9. Put it in a serving plate, pour the prepared urad dal oil on it. Garnish with chopped coriander, dessicated coconut, green chillies and serve.