Ingredients:
1 cup wheat flour
1/4 cup milk
1/4 cup sugar
1/2 pinch of salt
3/4 cup water
1 tblsp fennel seeds(saunf)
Oil or ghee for deep frying
Method:
Mix all the ingredients (except oil) into a thin batter. Batter should be of pouring consistency. Keep the batter aside for 15 mins.
Heat oil in high temperature. Take a spoonful of mixture and pour it in the center of the kadhai. Fry on both the sides till its golden brown. Make one puri at a time.
Serve hot.
Ingredients:
1 cup sooji(semolina flour)
1 cup yogurt
1/4 cup water as needed
1 1/2 tblsp lemon juice
pinch of turmeric
2 green chillies finely chopped
4 tblsp finely chopped coriander leaves
1 tblsp Eno fruit salt
salt to taste
For Tempering:
2 tblsp oil(olive oil can be used here..)
1/2 tblsp mustard seeds
2 green chillies slit into two
10-12 curry leaves
1/2 tblsp sugar diluted in 3 tblsp water.
Directions:
Mix sooji, yogurt, salt, lemon juice, green chillies and coriander leaves in a bowl to make a smooth batter. Add water to adjust the consistency of the batter. Mix well so no lumps are formed and rest it aside for 45 mins.
Boil the water in a saucepan or u can use idli maker to steam the dhoklas. Grease the plate with oil properly. Add Eno fruitsalt to the batter Mix it and pour the batter to the plate. Steam it.
Tempering:
Heat oil. Once the oil is warm add mustard seeds, chillies and curry leaves. Turn off the fire and add the sugar and water mixture to the tempering. Pour this tempering over the dhoklas and let it cool down for 5 mins.
Cut into pieces and serve with coriander chutney.
