Name: Besan dhokla recipe by Bindiya Sharma at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 5
Ingredients: Besan -2 cups; Ginger-green chilli paste- 1/2 tsp; Lemon juice- 1 tbsp; Eno fruit salt- 1 tsp; Turmeric- 1/4 tsp; For the tempering-; Oil- 1 tbsp; Mustard seeds- 1 tsp; Slit green chillies- 3-4; Lemon juice- 1-2 tbsps; Sugar- 1 tsp; Chopped coriander for garnishing; Grated coconut for garnishing; Salt to taste

Ingredients Serving: 5

Besan -2 cups
Ginger-green chilli paste- 1/2 tsp
Lemon juice- 1 tbsp
Eno fruit salt- 1 tsp
Turmeric- 1/4 tsp
For the tempering-
Oil- 1 tbsp
Mustard seeds- 1 tsp
Slit green chillies- 3-4
Lemon juice- 1-2 tbsps
Sugar- 1 tsp
Chopped coriander for garnishing
Grated coconut for garnishing
Salt to taste

Instructions

Grease a thali and keep aside.Sieve the besan twice, tip into a clean bowl.
Add water slowly to make a thick but flowing batter.
Leave for 30 minutes.
Now add turmeric, lemon juice, ginger-chilli and salt to the besan batter and mix well.
Heat about 2 cups water in the cooker and place a stand on it. The water level should be below the stand and let it come to a rolling boil.
When the water is boiling, quickly add the Eno fruit salt to the besan batter and give a quick whisk, it will be bubbly and frothy, immediately pour into greased thali and place inside cooker.Close lid of the cooker and remove whistle.
Let steam without whistle for 20-30 minutes or till done(test with toothpick, it should come out clean).
Meanwhile prepare the tempering/tadka- heat oil in a small pan, add mustard seeds and let sputter. Add split green chillies, the lemon juice and sugar plus a little water till it forms a syrupy solution. Taste and adjust lemon juice/sugar
Once dhokla is done, take out and let cool. Pour the syrup on top and let soak for an hour.
Garnish with coconut and coriander leaves. Chill and serve

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