Dhokla

Take a large steamer pan, add 3 - 4 cups of water to it. Heat it on medium heat. Take a flat bottom pan for 4 - 5 inch diameter which can be easily placed in steamer pan and grease them with 1 Teaspoon of ghee or oil.

Prepare Batter

• In another bowl sift the gram flour (besan) to avoid lumps. Add semolina, lime juice, grated green chillies, ginger paste, salt and 3/4 cup water and mix well. Make sure to remove all the lumps and mix well.
• Add ENO powder to it and mix well for about a minute. With this process the mixture will be about double.
• Now immediately pour this batter in flat bottom greased pan. Fill pan with batter about 1/2 inch.
• Fix a stand in a large steamer pan and place the pan with the batter over it. The water level should be below the inner pan with the batter as the water can mix into the batter while creating steam. In case of excess, drain the water.
• Cover the steamer pan and let it steam for about 10 - 12 minutes over medium heat. Check the dhokla with a toothpick or knife, if it comes  as clean as before, the dhokla is ready, otherwise steam for another 2-3 minutes and check again.
• Turn off the heat, take out the dhokla pan from the steamer pan and let it cool at room temperature.

Tempering Dhokla

• Heat 2 tablespoons of ghee in a pan. When ghee gets hot, add mustard seeds (rai), asafoetida (hing). When the seeds starts crackle, add sesame seeds, cumin seeds, green chillies and curry leaves and fry for a while.
• Add 1/3 cup of water and allow it to boil over high heat. Once it comes to a boil, cook it for a minute on high heat. Dhokla tempering is ready.
• Cut the dhokla into cubes according to the desired size. Pour tempering over the dhokla and gently toss the dhokla so that the dhokla coated well with the tempering.
• Garnish with chopped coriander leaves. Allow the dhokla to cool for a while. You can keep it in the fridge.
• Enjoy the delicious dhokla with green chutney (pudina chutney) or tamarind chutney.