Dhokla Toast with Guacamole

Recipe from Aamchee

Ingredients

For the dhokla base
•    1 cup besan (gram flour) 
•    1 tbsp rava (semolina) 
•    1 tsp Eno fruit salt 
•    1 tbsp lemon juice 
•    1 tsp sugar 
•    3/4 tsp salt 
•    1/4 tsp turmeric 
•    1 tsp ginger-green chilli paste 
•    approximately 1/2 cup water  
•    1 tbsp oil 
•    methiya masala as required

For the fresh guacamole
•    1 medium ripe avocado 
•    2 tbsp onion, finely chopped
•    2 tbsp tomato, deseeded and finely chopped 
•    1 tbsp fresh coriander
•    1/2-1 tsp green chilli, finely chopped 
•    1-1.5 tbsp lemon/lime juice
•    salt to taste
•    1/4 tsp black pepper 
•    1/4 tsp roasted cumin powder 

Method

For the dhokla base
Mix besan, rava, salt, sugar, turmeric and ginger-green chilli paste.
Add lemon juice and water gradually to make a thick, smooth batter.
Just before steaming, add Eno and 1 tbsp water. Mix gently in one direction.
Immediately pour into a greased steaming tray.
Steam for 12–15 minutes, or until cooked through. Allow the dhokla to cool completely. Cut into small rectangles or squares.

For the dhokla toast
Lightly brush both sides with butter.
Sprinkle or lightly coat with methiya masala.
Place on a hot tawa/griddle.
Toast both sides until golden and slightly crisp outside, while remaining soft inside. Remove and allow it to cool for 1–2 minutes.

For the fresh guacamole
Mash the avocado roughly with a fork.
Add onion, tomato, coriander and chopped green chilli.
Add lemon/lime juice, salt, black pepper and roasted cumin powder.
Mix lightly, keeping some small pieces of avocado for texture.
Taste and adjust lemon, salt and chilli.

Assembly
Add a generous layer of fresh guacamole over the toasted dhokla.Garnish with sev and anar (pomegranate seeds). 
Serve immediately so the dhokla remains crisp outside and the guacamole stays fresh.