Step-by-Step Instructions

1. 1.Prepare the liquid base for the batter

   In a mixing bowl, add 1 cup of water, 1/2 tsp turmeric powder, 1 tsp salt, 1 tbsp sugar, and the juice from half a lemon. Whisk well until the sugar and salt dissolve.

2. 2.Mix the dhokla batter

   Add 1.5 cups of besan (gram flour) to the liquid mixture. Whisk continuously until a smooth, lump-free batter is formed. Ensure there are no dry pockets of flour.

3. 3.Prepare the steaming pan

   Lightly grease a steaming pan or plate with 1 tsp of oil, ensuring the entire surface is coated to prevent sticking.

4. 4.Activate ENO and steam the dhokla

   Just before steaming, add 1 sachet of ENO fruit salt to the batter, followed by 1 tbsp of water to activate it. Quickly whisk the batter for a few seconds until it becomes frothy and light. Immediately pour the batter into the greased pan. Place the pan into a preheated steamer and cover. Steam for 15-20 minutes on medium-high heat. Check for doneness by inserting a knife; it should come out clean.

5. 5.Prepare the tempering (tadka)

   While the dhokla is steaming, heat 2 tbsp of oil in a small pan. Add 1 tsp mustard seeds and let them splutter. Then add a few sprigs of curry leaves and 2-3 slit green chilies. Sauté for a few seconds. Add 1/4 cup water, 1 tbsp sugar, and a pinch of hing. Bring the mixture to a boil and let it simmer for 1-2 minutes until the sugar dissolves.

6. 6.Cut and serve

   Once the dhokla is steamed, remove it from the steamer and let it cool slightly. Invert the dhokla onto a cutting board. Cut it into desired shapes, typically squares or diamonds. Arrange the dhokla pieces on a serving plate and pour the prepared hot tempering evenly over them. Serve immediately.