Soft spongy dhokla recipe

Preparation time for soft spongy dhokla -40 minutes
Serving -4

Ingredients for soft spongy dhokla:

• Gram flour(besan)-150 gm(2 cup)
• Ginger and green chilli paste-2 tsp
• Semolina (sooji)-2 tbsp
• Turmeric powder-1/3 tsp
• Sugar-1.5 tbsp
• Fruit Salt (Eno-unflavoured)-1 tsp
• Lemon juice-2 tbsp
• Cooking oil-1 tsp
• Water(lukewarm)-1/2 glass(150 ml)
• Salt to taste

For Tadka or Tempering:

• Green chilli(split)-3
• Curry leaves
• Mustard seeds-1 tsp
• Asafoetida(hing)-2 pinch
• Sugar-1/2 tsp
• Salt to taste-1/3 tsp
• Coriander leaves
• Cooking oil-2 tbsp

Method:

• Sieve(stain) the gram flour in a bowl, add semolina and sugar, mix it properly.
• Add water and and lemon juice, mix it properly, cover it and leave it for 15 minutes.
• In the meanwhile, boil 2 glasses of water in a steamer or pan and grease a deep plate or cake tin.
• After 15 minutes, add turmeric powder, ginger, green chilli paste, salt and 1 tsp of oil, mix it well.
• Add fruit salt(eno) on batter, add 1 tbsp of water on fruit salt, mix it for 10-12 seconds.
• Pour the batter into the greased cake tin/plate immediately after mixing it.
• Open the lid of the pan/steamer (after 15 minutes of boiling the water) and place the batter tin/plate inside the pan/steamer.
• Put the lid and cook it for 20 minutes on medium flame (do not open the lid of the pan in between).
• Turn off the flame and let it cool down a bit. 

Tadka or tempering:

• Take out the dhokla from pan/tin and cut it into pieces.
• Heat oil in a tadka pan, add asafoetida, mustard seeds, green chilli, curry leaves, sugar and salt.
• Fry it for few seconds, turn off the flame and pour the tadka on the dhokla.
• Garnish with fresh coconut and coriander leaves, soft spongy dhokla is ready to serve, serve with green chutney and red chutney.