Recipe Notes
- Take besan in a bowl. Add salt, turmeric powder, ginger chili paste, lemon juice mix well and add lukewarm water and mix. Avoid lumps and make a smooth paste. Keep aside for 20 mins.
- Grease a thali or container.
- Now in the same bowl which we have kept for 20 mins, add hing, 1.5 tsp. sugar, 1 tsp. oil, baking powder, baking soda, and citric acid. Whisk briskly. Pour batter into the greased container and place it in the steamer.
- Cover with the lid and steam for 25 minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
- Take a tadka pan and remaining oil, and mustard seeds. When the seeds begin to crackle, add curry leaves, green chilies, coriander leaves, and 1/2 cup water with 1/2 tsp sugar. Bring to a boil, let it cool little, and then add it over steamed dhokla.