Dhokla

Ingredients:

For mixture :
Gram flour(besan) - 200 grams (1 cup)
Turmeric powder - 1/6 tsp (if you want)
Salt - Add to taste(1 tsp)
Lemon juice - 1 tbsp (2 lemons)
Eno salt - 1 tsp
For Tadka:
Curry leaves - 8-10
Oil - 1 tbsp
Rie -  1 tsp
Green chillies - 3 to 4 (cut vertically into 2)
Salt - 1/4 tsp(add to taste)
Sugar - 1 tsp
Lemon juice - 1 tsp
Green coriander - 1 tbsp (finely chopped)

Method:
1- Filter gram flour and keep in a utensil. Add little water at a time and stir to make a thick mixture, there should not be any lumps in the mix. Add turmeric powder to it and mix.
2 - Cover gram flour mix and keep aside for 20 minutes allowing it to ferment.
3 -Pour 2 small glasses of water in the utensil you will use to make Dhokla and place it on the gas to heat. Also keep a stand in the utensil on which you can keep a plate filled with gram flour mixture. Grease the plate with oil.
4 - Put lemon juice, salt in the gram flour mixture. Now put eno salt in it and stir the mixture with a spoon. As soon as air bubbles starts appearing in the mixture pour it in the plate and keep the plate on the stand. The water in the utensil has heated and you can ssee team coming out from it, Cover the utensil and cook Dhokla for almost 20 - 30 minutes on a medium high flame.
5 - Dhokla is cooked(to test, poke cooked Dhokla with a knife, the mixture should not stick to the knife). Besan Dhokla is ready, turn off the gas and take out the plate with Dhokla from the utensil. Allow Dhokla to cool then separate it from the edges using a knife. Overturn the plate with Dhokla on another plate and take it out. Cut into desired shapes with a knife.

Tadka :
1 -Pour oil in a small pan, put Rie and curry leaves in hot oil. When Rie is roasted gently fry after putting green chillies, now add 100 grams water to these spices followed by salt and sugar. 
2 - Turn off the gas once water comes to boil then mix lemon juice in it. Pour this Tadka over the Dhoklas with a spoon. Garnish with green coriander or grated coconut. Serve hot and fresh Besan Dhokla.