For the Batter –

  • 1.5 cups besan (Gramflour)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp turmeric powder
  • 1 tsp ENO fruit salt
  • Water

For the Syrup –

  • 1 tsp oil
  • 1/2 tsp black mustard seeds
  • 3 green chillies, slit
  • 10-15 curry leaves
  • 1/2 cup water
  • 1/2 tsp salt
  • 2 tsp sugar
  • Chopped coriander leaves
  • Grated coconut
  • Juice of 1/2 lemon

Method –

  1. Sieve the Gramflour into a bowl
  2. Add sugar, salt and turmeric powder
  3. Mix well
  4. Add water in batches and mix well
  5. Whisk everything well
  6. The batter should be of flowing consistency and not very thick
  7. Rest the batter for about 10 minutes
  8. Heat a pot with 2 cups pot of water
  9. Grease a cake tin with 1-2 tsp oil
  10. Place a stand inside and let the water come to a boil
  11. Just before pouring the batter into the cake tin, add Eno fruit salt and mix gently
  12. Pour the batter immediately into the cake tin
  13. Place the cake tin on the stand
  14. Close with a lid and steam the dhokla on medium low flame for 20 minutes
  15. Check if the dhokla is fully cooked by pricking it with a toothpick
  16. Set aside the tin and let it cool for a few minutes
  17. Heat a small pan with 1 tsp oil
  18. Add mustard seeds and let it splutter
  19. Add green chillies and curry leaves
  20. After 30 seconds, pour water, add salt and sugar
  21. Bring it to a boil and switch off the flame
  22. Add lemon juice, coriander leaves and stir well
  23. Once the dhokla cools down to room temperature, unmould it and cut into squares
  24. Pour the tempered ingredients into the dhokla
  25. Let the dhokla soak the tempering
  26. Garnish with grated coconut and fresh chopped coriander leaves

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