Steps
- 1
Blend yogurt, semolina, gram flour, and water until smooth.
- 2
- 3
- 4
Add salt, sugar, asafoetida, turmeric, and ginger-green chilli paste. Mix well.
- 5
Cover and let the batter rest for 20 minutes.
- 6
Add 1 tablespoon oil and whisk for 4-5 minutes until the color lightens.
- 7
Boil water in a steamer and grease a dhokla plate.
- 8
Add eno to the batter, pour 1 teaspoon water over it, mix quickly, and transfer to the plate.
- 9
Steam on high for 15 minutes. Check doneness with a toothpick.
- 10
Let cool before cutting into pieces.
- 11
For tempering, heat 2 tablespoons oil in a pan. Add mustard seeds.
- 12
- 13
When they splutter, add curry leaves and slit green chillies. Turn off heat, add sesame seeds.
- 14
Spoon the tempering over the dhokla. Enjoy!
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