Ingredients:

• 1 cup gram flour (besan)

• 1 tbsp semolina (sooji)

• 1 tbsp lemon juice

• 1 tsp sugar

• Salt to taste

• 1 tsp fruit salt (Eno)

• ¾ cup water

For tempering:

• 1 tbsp oil

• 1 tsp mustard seeds

• 2 green chilies (slit)

• Few curry leaves

• 2 tbsp water

Instructions:

1. Mix gram flour, semolina, salt, sugar, lemon juice, and water to make a smooth batter.

2. Grease a steaming plate and heat water in a steamer.

3. Add fruit salt to the batter and mix gently. Pour into the plate.

4. Steam for 15–20 minutes until cooked. Let it cool and cut into pieces.

5. Heat oil, add mustard seeds, chilies, and curry leaves. Add water and pour this tempering over the dhokla.