Take a bowl & add besan, water, lemon juice & baking soda. Mix well.Allow it to ferment for 1-2 hrs.

In the meantime,pour boil water in the steamer & grease the utensil with oil.

Pour the batter in the utensil & steam in low flame for 15-20 mins.

Check with knife after 15 mins by inserting it inside the dhokla.If the knife comes out clean,it means the dhokla is done.

Allow the dish to cool & the cut it into pieces.

FOR TEMPERING:Heat oil in a pan.Once it is hot enough, add mustard seeds, curry leaves, chopped chillies & allow it to boil.On it squeeze lemon, add sugar & green coriander leaves.

Once done,pour the tempering on the dhokla & enjoy pairing with fafda & jalebi.

Heat oil in a pan.Once it is hot enough, add mustard seeds, curry leaves, chopped chillies &