By Shireen Jamooji
For Batter 1 Cup gram flour (besan) 1 tbsp powdered white sugar 1 ¼ tsp salt or to taste ¼ tsp hing (asafoetida) ¼ Cup curd ¼ Cup water 1 tsp ginger paste 1 tbsp lemon juice 1 tbsp refined oil ½ tsp Eno fruit salt For Tadka 2 tbsp refined oil 1 tsp mustard seeds (rai) 1 tbsp curry leaves 2 green chillies, sliced (discard seeds and pith) 1 tbsp lemon juice 4 tbsp water
Sift the gram flour into a bowl or directly into the mug and add the powdered sugar, salt, and asafoetida, and mix them together.
Add curd, water, ginger paste, and lemon juice. Whisk the mixture gently for 2 minutes to make a smooth, lump-free, spoon-dropping consistency batter.
Combine fruit salt with oil in a bowl and mix till well combined and add it to the batter. Separate the mixture into mugs and microwave for 2-3 minutes.
Fry the mustard seeds, curry leaves, and green chillies for 30 second and pour over your dhoklas.