Soft Spongy Dhokla

Ingredients:

• Besan: 2 cups
• Sooji: 2 tbsp (for extra sponge)
• Curd: 1-2 tbsp
• Salt: to taste
• Haldi: 1/4 tsp
• Green chilli and ginger paste: 1tbsp
• Baking soda: a pinch ( for softness)
• Eno: 1.5 tsp
• Lukewarm water
• Sugar: 1 tbsp
• Lemon juice: 2 tsp
• For Tempering: ( you can add more water if you want) 
• Oil: 1 tbsp
• Mustard seeds: 1-2 tbsp
• Green chilli: 2 ( Slit from centre)
• Hing: a pinch
• Sugar: 1 tsp
• Water: 1/2 cup (to keep dhokla moist)
• For Garnish: 
• Fresh Coriander leaves ( chopped)
• Grated coconut: 2 tbsp

Method:

1. In a bowl, add besan, sooji, curd, haldi, salt, lemon juice and lukewarm water. 
2. Mix well and form a lump free batter.
3. Add ginger and green chilli paste, soda, sugar. Mix well.
4. Let the batter rest for 10 -15 mins,
5. In a steamer/ cooker, boil water.
6. Oil  a bowl in which you want to steam it.
7. Now add eno to half of  the batter. Mix it and immediately transfer the batter in the pan (in which you want to make dhokla). Keep the remaining batter(without eno) aside.
8. Put the bowl (containing batter) in the steamer.
9. Steam it on high flame for 1-2 mins.
10. When the water in the steamer starts boiling, lower the flame to medium.
11. Heat it for another 20-25 mins.
12. Meanwhile prepare tempering.
•  For that, heat oil in pan. Add mustard seeds, green chilli, hing. Let them splutter. 
• Add sugar and water. Take a boil and turn off the flame. Let it cool.
13. Now, check the dhokla by inserting knife in it. If the knife comes out clean, dhokla is ready, turn off the flame. Else cover and cook for another 3-5 mins and check again.
14. Once the dhokla is ready, let it cool.
15. Take out the dhokla in a plate/ serving bowl. 
16. Pour the tempering on it. And Garnish with coriander leaves and grated coconut.
17. Prepare the dhokla from remaining batter in the same way and garnish.
18. Ready to serve.