Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1, 1/2 | Teacup | Flour, Gram /Chana Ata | Prepare dough |
| 1/4 | Teacup | Water | For making the dough |
| 1 | Teaspoon | Salt | For the dough |
| 1/2 | Tablespoon | Lime Juice | For the dough |
| 1 | Tablespoon | Eno Fruit Salt | instead of soda bi carb For the dough |
| 1, 1/2 | Teacup | Water | for the pressure cooker |
| 1 | Tablespoon | Cooking Oil | For tempering |
| 1 | Teaspoon | Mustard Seed (Sarson) | for tempering |
| 2 | Medium | Chillies Green | sliced, for tempering |
| A | Few | Curry Leaves (Kadi patta) | for tempering |
| 2 | Tablespoon | Lime Juice | Mixture pour over tempering |
| 2 | Tablespoon | Sugar, Table | Mixture pour over tempering |
| 2 | Tablespoon | Coriander Leaves (Kothmeer) | chopped for garnishing |
| 1 | Tablespoon | Coconut - Grated /Desiccated | Scraped for garnishuing |
Method
Mix together Gram flour or besan, salt, oil, lemon juice and water.
In a pressure cooker or in a big vessel put 1 glass water and keep a mesh upside down. (so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vessel or cooker) Now add Eno (it does not allow the dokla to turn black) and mix well and pour this mixture right away in the greased pan. Steam it for 20 minutes.
Prepare the tempering adding mustard seeds or rai, green chillies and curry leaves in hot oil.
Mix together water, sugar and lemon juice and pour into tempering. boil it.
Take out dhokla and cut into small pieces. Pour the tempering mixture over it.
Garnish with grated coconut and Coriander leaves choppd
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