1/4tspAsafoetida/Hingfor gluten-free version, skip it
3tbspSugaror adjust as per your liking
Ingredients for Tempering and Sugar Syrup
1Lemon for juiceuse as required
4-5Green Chillies or as required
3tspSugar or adjust as per your taste
1tspSalt or as per taste
Prepare Dhokla batter
In a sieve together besan salt,citric acid, sugar and turmeric.
Add water to it slowly and gradually mixing it. Take care not to form lumps in it.
For every 1 Cup of Besan, around 3/4 Cup of water is required. Batter should be of dropping consistency and smooth.
Beat the batter well for at least 5 min.
Keep it aside for rest for at least 15 minutes.
After resting time add oil to it and mix well. Again beat the batter for at least 7-8 minutes. The color of the batter will turn slight creamy.
Finally add baking soda. This time do not beat the batter, just mix the it well in batter. The batter will foam up.
Meanwhile get the steamer ready, add water to it and switch on the flame to medium. Brush oil on the plate/dish that you will be using to steam dhokla.
Immediately transfer it to the greased steamer plate. Keep it in the steamer, cover the lid and steam for at least 15-20 minutes. It took exactly 15 minutes to cook Dhokla.
Prepare the tempering
In a pan, add oil,when the oi is hot enough, add rai/mustard seeds, once the seeds crackle, add curry leaves and green chillies.
Add water to the pan, when the water starts boiling, add sugar.
Mix the sugar well, let it boil for a minute, then swtich off the flame.
Add lemon juice to it.
Pour the syrup on the warm dhokla , do it evenly with a spoon.
Let it rest for few minutes, till it soaks the syrup, cut and then use as required.
You can also add a tsp of ginger and chilli paste. for that coarsely crush ginger and green chilli in a mortar and pestle and add to the batter.If you do not have Citric Acid, add 1/2 tsp of baking powder while seiving chickpea flour or add Eno at the end. Skip baking soda if adding Eno.