Ingredients:

• Batter: 3/4 cup – Bengal Gram flour (besan)
• 1/4 cup – soya flour
• 1.5 tbsp- semolina (rawa)
• 1/2 tsp – citric acid (nimbu ke phool)
• 3.5 tsp- Sugar
• 1 tsp – green chilli-ginger paste
• 1.5 tsp – fruit salt
• salt to taste
• 1 tbsp – coriander, chopped (garnishing)
• Green chutney (for serving)
• For tempering:
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – sesame seeds (til)
• 2 – green chillies, chopped
• A pinch of Asafoetida (hing)
• 2- tsp oil

Method:

1. Mix all the ingredients (except the fruit salt) listed under the batter.
2. Use enough water to form a thick batter.
3. To the batter, add the fruit salt, sprinkle a little water and mix well.
4. The mixture will start rising immediately.
5. Grease a thali, pour the mixture into the thali and steam for about 10 minutes.
6. To prepare the tempering, heat oil in a pan.
7. Add the mustard seeds, sesame seeds, green chillies and asafoetida.
8. When the seeds start to crackle, add 1 tbsp of water and pour over the steamed dhokla immediately.
9. Cut the dhokla into pieces and garnish with chopped coriander.
10. Serve hot with green chutney.