Ingredients:

• Gram flour (besan) – 1 cup
• semolina (suji) – 1 cup
• Curd (or yogurt) – 1 cup
• Eno (plain) – 1 tbsp
• Turmeric powder – 1/4 tsp
• Salt – 1 tsp
• Water – 1 cup
• For Tadka:
• Onion – 1 (large, cut lengthwise)
• Mustard Seeds – 1 tsp
• Oil – 1 tbsp
• Green chillies – 2 (finely chopped)

Method:

1. Mix besan, sooji and curd in a bowl.
2. Add salt and turmeric powder and mix well.
3. Then add water and mix well using spoon. If you think the consistency is thick, add some more water.
4. Add Eno and mix for 2 minutes until the mixture becomes fluffy.
5. Pour this mixture in idli stand or use a pressure cooker pan and steam it for 7 minutes on high and then 7 minutes on medium heat.
6. Take it out, cut into pieces (if using idli stand, cut half of every piece) and let it cool.
7. Meanwhile, heat oil in a frying pan, add mustard seeds till they splutter, then add green chillies and onion, fry till light brown, then add some salt.
8. Add dhokla pieces and stir for 2-3 minutes.

Recipe courtesy of Preeti