2 tablespoons Mawana Premium Crystal Sugar for sugar water
1 teaspoon Mustard Seeds
8-10 Curry leaves
4 Green Chillis
In a large bowl mix besan, salt, turmeric powder, ½ teaspoon of sugar, lemon juice, ginger and chili paste, and 1 teaspoon oil. Add some water and whisk to have a smooth pouring consistency of the batter. Beat the batter well.
Now add fruit salt to the batter. As you mix it, the batter will froth up. Grease a bowl with some oil and immediately pour the batter in it. Spread the batter evenly.
Place the bowl in the steamer for 10-15 minutes.
To prepare sugar water take ? cup water in a pan and add 2 tablespoons of sugar in it on medium flame. Once the sugar dissolves in the water turn the flame off and let it cool down.
Once the dhokla is cooked, take it out from the steamer. Pour sugar water on it to make it moist and soft.
Now take a teaspoon of oil in a pan. As the oil heats add mustard seeds, curry leaves, and slit green chilis. Pour this tempering over the dhokla.
Cut the dhokla into square cubes and garnish with coriander leaves.
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