Step-by-Step Instructions

1. 1.Prepare Ginger-Chili Paste

   In a mortar, add a 2-inch piece of ginger, 3 green chilies, and a little salt. Grind them into a smooth paste. Alternatively, you can use a mixer grinder for larger quantities.

2. 2.Prepare the Dhokla Batter

   In a bowl, add 1 cup of curd and whisk it well until smooth. Add 1.5 tablespoons of oil and the prepared ginger-chili paste to the whisked curd. Mix well. Then, add 1 cup of semolina and 1 cup of ragi flour. Whisk thoroughly to combine all ingredients. Gradually add 1 cup of water, whisking continuously to ensure there are no lumps. Cover the bowl and let the batter rest for 30 minutes.

3. 3.Prepare Steaming Tray

   While the batter is resting, grease a 7x7 inch square or round tray with oil, ensuring all sides are coated. Set aside.

4. 4.Set up Steamer

   Pour water into a large pot or steamer. Place a stand inside the pot. Cover with a lid and heat on high flame until steam starts to build up vigorously.

5. 5.Finalize Batter and Steam

   Once the steamer is ready and producing steam, add 1 tablespoon of Eno (fruit salt) and salt to taste to the rested dhokla batter. Whisk vigorously until the batter becomes light and fluffy. Immediately pour this batter into the greased tray. Sprinkle 1 teaspoon of white sesame seeds and two pinches of red chili powder evenly over the batter. Carefully place the tray into the steaming pot. Cover and steam cook for 10-12 minutes on high flame, then reduce the flame to medium and steam for another 10 minutes. To check for doneness, insert a toothpick or fork into the center; if it comes out clean, the dhokla is cooked.

6. 6.Cool and Cut Dhokla

   Turn off the flame and carefully remove the dhokla tray from the steamer. Let it cool completely for at least 15 minutes. Once cooled, unmould the dhokla onto a plate and cut it into desired square or rectangular cubes. Remember to cut only when completely cool to maintain shape.

7. 7.Prepare the Tadka (Tempering)

   In a small pan, heat 2 tablespoons of oil. Once hot, add 1 teaspoon of mustard seeds and 0.5 teaspoon of cumin seeds. Let them splutter. Then, add 3-4 slit green chilies (cut into 2-inch pieces) and 1/8 teaspoon of hing (asafoetida). Fry for a minute until the chilies are slightly cooked. Pour 1 cup of water into the pan. Add 1 teaspoon of salt and 3-4 tablespoons of sugar. Stir until the sugar melts completely. Bring the mixture to a boil for 2-3 minutes. Finally, add a sprig of curry leaves and 1/4 teaspoon of lemon salt (citric acid). Mix well and turn off the heat.

8. 8.Serve Dhokla

   Pour the prepared sweet and sour tempering evenly over the cut Ragi Dhokla pieces. Serve and enjoy this healthy and delicious dish.