Gujarati Dhokla

🛒 Ingredients:

For the batter:

• 1 cup besan (gram flour)
• 1 tbsp semolina (rava/sooji) (optional for texture)
• 1 tsp ginger-green chili paste
• 1 tsp sugar
• 1 tbsp lemon juice or 1/2 cup sour curd
• Salt to taste
• 1 tsp eno fruit salt or 1/2 tsp baking soda
• 1/2 cup water (adjust for smooth batter)

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 1–2 green chilies, slit
• 8–10 curry leaves
• A pinch of hing (asafoetida)
• 1/4 cup water
• 1 tsp sugar
• Chopped coriander leaves & grated coconut for garnish (optional)

👨‍🍳 Instructions:

1️⃣ Make the Batter:
In a bowl, mix besan, semolina, ginger-chili paste, lemon juice (or curd), sugar, salt, and water. Whisk to a smooth, lump-free batter.

2️⃣ Add Eno:
Just before steaming, add Eno, mix gently in one direction — the batter will fluff up.

3️⃣ Steam Dhokla:
Grease a dhokla plate or any flat-steaming dish. Pour the batter and steam for 15–20 minutes in a steamer or large pan with water.

4️⃣ Check & Cool:
Insert a toothpick to check doneness. Let cool slightly before cutting into squares.

5️⃣ Prepare Tempering:
Heat oil in a small pan. Add mustard seeds, sesame seeds, green chilies, curry leaves, and hing. Add water and sugar, and let it boil.

6️⃣ Pour Tempering:
Drizzle the hot tempering over the cut dhokla pieces evenly.

7️⃣ Garnish & Serve:
Top with fresh coriander and grated coconut if desired. Serve warm with green chutney or tamarind chutney! 🌿✨