1 cup Besan
2 tbsp Semolina(Sooji Rava)
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Turmeric powder
2 tsp Lime juice
1 tbsp Oil
1 tsp Ginger grated
1 Green chili minced
1 cup Water
1 tsp Eno fruit salt
2 tbsp Oil
1 tsp Mustard seeds
5 Curry leaves
1 tsp Sesame seeds
4-5 Green chili,sliced
1/4 cup Water
1 tsp Sugar
1/4 tsp Salt
Coriander leaves, chopped
In a large mixing bowl, add besan, semolina, sugar, salt, turmeric powder, lime juice, oil, grated ginger, minced green chili and water. Stir to combine well.
While the batter is resting, boil 2 cups of water in a steamer pan.
Now add the Eno fruit salt to the batter and stir gently.
Pour the batter in a greased pan.
Place the pan in the steamer and cover the pan tightly with its lid.
Steam for 15 minutes on medium heat.
Remove the pan from the steamer and let it cool for 5 minutes.
Run a knife around the edges of the dhokla, place a plate on the pan and turn it upside down.
Heat oil in a pan, add mustard seeds, curry leaves, sliced green chili, sesame seeds. Sauté for 30 seconds and turn off the heat.
Now add water, sugar, salt and stir well.
Pour this mixture over steamed dhokla. Garnish with chopped coriander leaves.
Cut it into small pieces and serve with mint chutney.