Green Peas Dhokla Video by Tarla Dalal

To make green peas dhokla, combine the besan, green peas purée, salt, powdered sugar, ginger- green chilli paste, citric acid-water mixture and ½ cup of water plus 2 tablespoons of water and mix well with your hand to get a smooth mixture. Keep aside.
Grease a 175 mm. (7") diameter thali with little oil. Keep aside.
Just before steaming, add the fruit salt and add 1 tbsp of water over it.
When the bubbles form, mix gently.
Pour the batter immediately into a greased thali and shake the thali clockwise to spread it to make an even layer.
Steam in steamer for 12 minutes or till the dhoklas are cooked. Keep aside.
Heat the oil in small pan and add the mustard seeds.
When the seeds crackle, switch off the flame, add the asafoetida and green chillies and mix well.
Add 1 tbsp of water and pour the tempering over the green peas dhoklas.
Cool slightly and cut into square pieces.
Garnish the green peas dhokla with coriander and coconut and serve immediately with green chutney.

Handy tip:

Always use your hands while mixing the batter to break the lumps.
To make 1 cup green peas purée, blend 1½ cups fresh green peas in a mixer till smooth. Keep refrigerated till use.