Dhokla

🔥 Prep

• Measure 200 g besan into a mixing bowl.
• Add 1 tsp salt, 2 tbsp sugar, and mix.
• Pour in 2 tbsp lemon juice and 200 ml water, whisk to a smooth batter.
• Finely chop 3 green chillies.
• Keep 1 tsp eno fruit salt ready.
• Have 1 tsp mustard seeds, 1 tsp sesame seeds, 2 tbsp oil, and 2 tbsp grated coconut ready for tempering.

🔥 Cook

• 1. Just before steaming, stir in 1 tsp eno fruit salt into the batter and mix gently until frothy.
• 2. Pour the batter into a greased 7‑inch round steaming tray or thali, spreading evenly.
• 3. Place the tray in a steamer with boiling water, cover, and steam on medium heat for 12‑15 minutes or until a toothpick inserted comes out clean.
• 4. Remove the steamed dhokla and let it cool slightly, then cut into 1‑inch squares or diamond shapes.
• 5. In a small pan, heat 2 tbsp oil over medium heat until shimmering.
• 6. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 7. Add the chopped green chillies and sauté for 30 seconds until fragrant.
• 8. Stir in 1 tsp sesame seeds and toast for 15 seconds.
• 9. Pour the hot tempering over the cut dhokla pieces, ensuring they are well coated.
• 10. Sprinkle 2 tbsp grated coconut evenly over the tempered dhokla and let it sit for 2 minutes to absorb flavors.

🔥 Serve

• Transfer the dhokla to a serving plate and garnish with extra chopped coriander if desired.
• Serve warm with green coriander‑mint chutney or sweet tamarind chutney on the side.
• Pair with a hot cup of masala chai for a traditional snack.