Assemble ingredients. Make sure the curd you are using is sour, it helps a lot with the flavor and texture of the dhokla.

Sooji/Semolina/Rava. Roast sooji until light brown in colour. Set it aside to cool.

Transfer sooji to a mixing bowl.

Add all of the above mentioned ingredients (listed under DHOKLA) to the bowl leaving out eno,1 tablespoon oil and water. You can skip citric acid if the curd is sour. Add only 1 tablespoon oil and save the rest 1 tablespoon to grease the bowl. Use 1 teaspoon lemon juice ONLY if the curd is not sour otherwise use 1/2 teaspoon.

Mix until everything is well incorporated. Pour in water and make the batter. Add water accordingly. You may need a little less depending on the consistency for the curd. Batter should be of thick dropping consistency.

Let the batter rest for 15 minutes. Adjust salt before adding eno.

To steam dhokla, heat water in a pan. Once the water starts boiling, add eno to the sooji-curd mixture.

Beat it well. Batter will become all bubbly. Do not overmix the mix.

Grease a bowl. Pour batter into this greased bowl.

Steam right away. Do not let the batter sit after adding eno. Carefully place the greased-bowl-with-dhokla-batter in the pan with boiling water. Cover it with a lid and steam for 20-22 minutes or until the inserted knife or toothpick comes out clean.

Remove from heat and allow it to rest for a while. Take a greased butter knife and run it around the bowl to loosen dhokla from the sides of the pan. Carefully flip the bowl on to a plate. Light and airy dhokla all ready for tempering.

Heat oil in a pan. Add hing and mustard seeds. Once they start to crackle and chilies. Pour this tempering over the cooked dhokla.

Cut into cubes and serve hot with the chutney of your choice.

This dhokla can be made-ahead of time and later warmed to suit your preferences