1 small bowl Besan 1 small bowl Water 1 teaspoon Salt 1/2 tablespoon Lemonjuice 1 tablespoon Oil 1 tablespoon Eno Fruit Salt
1 teaspoon Mustard Seeds (rai) 2 Sliced Green Chillies A few Curry Leaves 2 Tablespoon Sugar tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan, salt, oil, lemonjuice and water. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. (so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vassle or cooker) Now add Eno and mix well and pour this mixture right away in the greased pan. Steam it for 20 minutes. Prepare the tampring adding rai, greenchillies and curryleaves in hot oil. Mix togather water,sugar and lemonjuice and pour into tempring. boil it. Take out dhokla and cut into pieces. Pour the tapering mixture over it. * Garnish with grated coconut and Coriander.