Ingredients

• 180 g besan (fine gram flour)
• 180 ml water
• 1½ tbsp sugar
• 1 tsp salt
• ½ tsp citric acid (nimbu ras phool)
• 1 tbsp ginger and green chilli paste
• 1 pinch turmeric powder
• 1 tbsp sunflower oil
• 1 tsp Eno fruit salt
• 2 tbsp sunflower oil
• 1 tsp black mustard seeds
• 1 tsp white sesame seeds
• 1 pinch asafoetida (hing)
• 12 leaves fresh curry leaves
• 3 green chillies
• 120 ml water
• 1½ tbsp sugar
• 1 tbsp lemon juice
• 3 tbsp fresh coriander leaves

Method

1. 01
   Heat the steamer Pour about five centimetres of water into a dhokla steamer or a wide pot with a stand inside, cover it, and bring it to a rolling boil over high heat. Grease a twenty centimetre round tin or thali with a little oil.
2. 02
   Mix the batter In a large bowl, whisk the gram flour, sugar, salt, citric acid, ginger and green chilli paste, turmeric and one tablespoon of oil, then add the water a little at a time, whisking until you have a smooth, lump-free batter that pours like thick pancake batter.
3. 03
   Rest the batter Cover the bowl and let the batter rest so the flour fully hydrates.
4. 04
   Add the fruit salt Sprinkle the Eno fruit salt over the batter, pour about one teaspoon of water on top of it, and stir gently in one direction for a few seconds until the batter turns pale and frothy.
5. 05
   Pour into the tin Pour the frothy batter straight into the greased tin and tap it lightly once on the counter to level it.
6. 06
   Steam the dhokla Set the tin on the stand, cover tightly, and steam on medium high heat for about fifteen to eighteen minutes, without lifting the lid for the first twelve minutes.
7. 07
   Cool and cut Lift the tin out, let the dhokla cool for a few minutes, then run a knife around the edge and cut it into squares or diamonds in the tin.
8. 08
   Start the tempering Heat two tablespoons of oil in a small pan over medium heat, add the mustard seeds, and let them crackle.
9. 09
   Add the aromatics Add the sesame seeds, asafoetida, curry leaves and slit green chillies, and stir for a few seconds until the leaves turn crisp.
10. 10
    Make the syrup Carefully pour in the water, stand back as it splutters, add the sugar, and let it boil for about a minute until the sugar dissolves. Turn off the heat and stir in the lemon juice.
11. 11
    Soak the dhokla Spoon the hot tempering evenly over the cut dhokla so every piece soaks some up, and let it absorb for a few minutes.
12. 12
    Garnish and serve Scatter the chopped coriander over the top and serve the dhokla warm or at room temperature with green chutney and fried green chillies.