Soft and Spongy Gujarati Dhokla Veg

1

Preparing the Batter:

2

In a bowl, combine the gram flour, salt, sugar, and turmeric powder.

3

Add water and whisk the mixture thoroughly until you achieve a smooth, flowing consistency without any lumps.

4

Allow the batter to rest for about 10 minutes.

5

Grease a cake tin with oil.

6

Just before steaming, add the Eno fruit salt to the batter and mix gently.

7

Steaming the Dhokla:

8

Pour the prepared batter immediately into the greased cake tin.

9

Heat water in a pressure cooker or large pot and place a stand inside.

10

Place the tin on the stand, close the pot, and steam the dhokla for approximately 20 minutes on medium-low flame.

11

Check for doneness by pricking with a toothpick; remove and let it cool.

12

Preparing the Tempering (Syrup):

13

Heat a pan with oil, add mustard seeds, and wait for them to splutter.

14

Add slit green chilies and curry leaves.

15

Pour in water, salt, and sugar, then bring the mixture to a boil.

16

Turn off the stove and stir in lemon juice and chopped coriander leaves.

17

Serving:

18

Once the dhokla has cooled to room temperature, remove it from the tin and cut into squares.

19

Pour the tempered syrup over the dhokla and allow it to soak.

20

Garnish with grated coconut and fresh coriander leaves before serving.