Dhokla

Ingredients :

 Gram flour ( Bengal Chana Dal Besan) 2 cups
 Fresh Curd (Stirred) 1 cup
Salt to taste
1tsp Soda bi-carb or Eno fruit salt
 Juice of one Lemon
 A pinch of turmeric powder
A pinch of red chilly powder
Refined Oil 2 tsp (1 tsp for batter and 1 tsp for tampering (chaunk/foron)
Fresh Curry leaves
1tsp Mustard Seeds
Freshly grated Coconut
Green chilies (vertically slit)
Tamarind-Jaggery Chutney

Procedure :

In a bowl take gram flour (besan), curd and luke warm water. Mix well and make a smooth batter. The batter should be of thick consistency. Add salt, haldi powder, red chilly powder cover with a lid and set aside for 4 hours.
Keep the steamer or cooker ready on gas. Grease a baking dish (it should fit in the steamer or cooker). Now in  a small bowl take 1 tsp. of soda bi-carb or eno fruit salt, 1tsp oil and lemon juice and mix well.
Add this to the batter and mix well. Pour the batter into the greased pan and steam for 10-15 minutes or till done (ensure by pricking with a toothpick or knife).
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves; allow to splatter. Remove and pour it over dhoklas. Garnish the besan dhokla with grated coconut and slited green chilies.
Serve with tamarind-jaggery chutney.