Instant Dhoklas

Ingredients:

For Batter:

• 1 cup Gram Flour (Besan/Chickpea Flour)
• 1 tablespoon Semolina (rava/sooji)
• 1½ teaspoons Lemon juice
• 1 teaspoon Eno Fruit Salt
• 1 teaspoon crushed Green Chilli-Ginger
• 3/4 cup Water
• 1/4 cup Curd (yogurt)
• 1 teaspoon Oil (for greasing)
• Salt

For Tempering:

• 2 tablespoons Oil
• 10-15 Curry Leaves
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds (optional)
• 1 teaspoon Sesame Seeds (til)
• 1 tablespoon Sugar
• 4 Green Chillies, slit lengthwise and cut into halves
• 2 tablespoons chopped Coriander Leaves
• 1 pinch Asafoetida (hing)
• 1/2 cup Water

Directions 

For Batter and Khaman Dhokla:

• Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it. Grease 2 small idli moulds with oil.
• Take gram flour, semolina, lemon juice, green chilli-ginger paste, curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.
• Add fruit salt in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.
• Now, pour batter immediately into each greased plate ,I used idli stands as it gives a nice small shape and no need of cutting dhoklas
• Place plates in steamer and steam for 10-12 minutes over medium flame.
• After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
• Takeout plates from steamer and let them cool for few minutes. 

Directions for Tempering:

• Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green chillies, saute them for few seconds.
• Add 1/2 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
• Garnish with chopped coriander leaves.