Dhokla (Steam method)

Ingredients:

• For Batter:
• Bengal Gram Flour/ Besan : 250 gms (~ 1.5 cup) (use mota besan preferrably)
• Curd: 1/2 cup (not very sour)
• Semolina:  2-3 tbsp (to bring good sponge)
• Water: 1/2 cup
• Baking Soda: 1/2 tsp (to make it soft)
• Oil: 1 tbsp
• Turmeric pwd: a pinch
• Green chilli paste : 1-2 tsp 
• Sugar: 1-2 tsp
• Salt: to taste
• For seasoning (to be added in batter just before cooking)
• Citric acid : 1-2 tsp (or lemon juice)
• Eno: 1 tsp
• For tempering
• Mustard seeds : 1-2 tsp
• Curry leaves
• Grated Coconut
• Green chilli: 1-2 (give slit lengthwise in two halves)
• Corinader leaves
• Oil: 1 tbsp
• For Water Solution (to be poured on dhokla)
• Water: 3/4 cup
• Lemon juice: 1.5 tbsp
• Sugar: 1 tbsp
• For Garnish:
• Dessicated Coconut
• Chopped Coriander leaves

Method:

1. Mix 1/2 cup curd with 1/2 cup water.
2. Now add besan and mix well so that there is no lump in batter. If needed, add more water.
3. Add soda, semolina, oil, haldi and green chilli paste. Keep it aside for 1 hour.
4. Put batter in the pan in which you will steam it. (Fill only half pan with batter as batter will rise up)
5. Heat water (~2-3 glass) in steamer/ pressure cooker.
6. Just before putting the batter in steamer, add citric acid/ lemon juice and eno.
7. Put the batter pan in steamer. (If using pressure cooker, remove the whistle)
8. When the steam starts coming out of the pressure cooker, lower the flame and steam for approx 10-12 mins.
9. Check the dhokla after 10-12 mins. For this, put knife in the batter and see if the the batter doesn't stick to it, dhokla is ready. If the batter sticks the knife, cover it and steam for another 2-3 mins and check again. 
10. Switch off the gas and let the dhokla cool down. Meanwhile, we'll prepare water solution and tadka to be poured on dhokla.
11. Tempering/ Tadka:
• Heat oil. Add mustard seeds, curry leaves and green chilli. Let them splutter. And Pour over the dhokla.
12. For water solution:
• Boil water, add sugar and lime juice. Let it cool and pour slowly on dhokla.
13. Cut in desired shape. Garnish with dessicated coconut and chopped coriander.
14. Serve with tamarind chutney and green chutney.