Instructions

1. In a large bowl, combine besan, semolina and turmeric.
2. Add half cup cold water, mix well to make a lump free batter.
3. In a blender, add half a cup of water, oil, salt, sugar, crushed chilies, ginger, hing and citric acid. Blend.
4. Pour blended water in the batter and stir vigorously until fluffy and lighter in color. Can use hand blender.
5. Add more water if needed to make thick yet pourable consistency.
6. Cover and let it rest for 20 minutes.
7. Prepare and heat the steamer. Grease a deep 8 inch dish (cake pan).
8. Add Eno to the batter and mix well. Pour in the dish and steam for 18 minutes.
9. Insert a knife in the dhokla to check if it is cooked, it should come out clean.
10. Also the dhokla will separate from the side of the dish. Let cool slightly.
11. Invert the dish onto a plate to remove dhokla.
12. Cut squares and arrange in a serving dish.

Instructions

1. Heat oil in a small saucepan, add mustard, when crackled add whole green chilies, stir and remove from heat.
2. Add water and sugar, stir till melted and pour over the dhoklas.
3. Garnish with coriander and coconut.