Ingredients:
1.5 cups gram flour (besan)
1 tbsp sugar
1/2 tsp turmeric powder
1/2 tsp asafoetida (hing)
½ to ¾ tsp baking soda
1 cup water
Oil to grease the steaming pan
Salt
For Tempering-
1 tsp mustard seeds
1 tsp sesame seeds
1 green chilli chopped
1/4 tsp hing (optional)
Chopped coriander for garnish

Method:

• Grease the steamed pan and keep aside to use later.
• Meanwhile, mix flour with sugar, salt, turmeric, hing, baking soda and water. Mix together making sure there aren’t any lumps.
• Transfer to the greased pan and steam in a pressure cooker for 15 minutes on high flame. To check for doneness do a “tooth pick test” by poking it in the batter. If it comes out clean with no batter it should be done. If the batter isn’t cooked there will be flour stuck to the toothpick. Steam further of its not cooked through.
• Once done let it rest till it cools down and then transfer to a plate. Cut into desired shapes (most common to cut them into squares) and keep aside.
• For the tempering heat oil in a pan and fry green chillies, mustard seeds, hing and sesame seeds. Add this on top of the steamed dhokla and garnish with chopped coriander.
• Serve with green chutney or papaya chutney.

Tip: To make soft dhoklas- add a little water (approx 1/2 cup) to the tempering once the mustard seeds have spluttered. Add this to the steamed dhokla and let it rest in the refrigerator for 10-15 mins before serving.