Step-by-Step Instructions

1. 1.Prepare the Dhokla Batter

   In a bowl, combine 1 1/2 cups of gram flour (besan), 1/2 tsp salt, 1/2 tsp sugar, and 1/2 tsp turmeric powder. Mix all dry ingredients well.

2. 2.Mix with Water

   Gradually add water to the dry mixture, mixing continuously with a whisk until you achieve a thick, creamy, and flowing batter with no lumps. Ensure the consistency is not too thin or too thick.

3. 3.Rest the Batter

   Let the prepared batter sit and rest for about 10 minutes.

4. 4.Prepare Steaming Tin

   While the batter is resting, grease a cake tin thoroughly with a little oil using a brush.

5. 5.Add Eno Salt

   After 10 minutes of resting, add 5 grams of Eno salt to the batter. Quickly mix it in until the batter becomes foamy and light. Do not overmix.

6. 6.Pour into Tin

   Pour the foamy batter into the greased cake tin. Spread it out evenly with a spatula; do not tap the tin.

7. 7.Steam Cook the Dhokla

   Take a pot, add some water, and place a stand inside. Bring the water to a boil. Gently place the tin with the dhokla batter onto the stand in the boiling water. Close the pot with a lid and steam cook for about 20 minutes on medium-low flame.

8. 8.Check Doneness and Cool

   After 20 minutes, insert a toothpick into the center of the dhokla to check if it's cooked. If the toothpick comes out clean, it's done. Carefully remove the tin from the pot and let the dhokla cool completely.

9. 9.Prepare the Tempering (Syrup)

   In a separate pan, heat 1 tsp of oil. Add 1/2 tsp mustard seeds. Once the mustard seeds start spluttering, add 5 slit green chilies and a few curry leaves. Stir for a minute. Reduce the flame and add 1/2 cup water, 1/2 tsp salt, and 2 tsp sugar. Stir until the water comes to a boil. Turn off the stove.

10. 10.Add Coriander and Lemon

    To the hot tempering mixture, add a few chopped coriander leaves and squeeze the juice of 1/2 lemon. Stir well.

11. 11.Release and Cut Dhokla

    Once the dhokla has cooled, gently tap the tin to release it onto a plate. Grease a knife with a little oil and cut the dhokla into desired pieces (squares or rectangles).

12. 12.Pour Syrup and Rest

    Evenly pour the prepared tempering syrup over the cut dhokla pieces, ensuring all areas are covered. Let the dhokla soak in the syrup for about 10 minutes.

13. 13.Garnish and Serve

    Garnish the dhokla with freshly grated coconut and a few more chopped coriander leaves. Serve hot or at room temperature with mint chutney or sweet tamarind chutney.