• Sieve the gram flour/besan to get lump free batter.
• In a mixing bowl, add gram flour, salt, sugar, lemon juice, curd, ginger paste, turmeric powder, water as required and whisk it nicely Mix them properly into smooth batter. Make sure that there are no lumps.
  3 cups gram flour/besan, ¾ tsp salt, ¾ tsp sugar, 2 tsp ginger paste, 2 tsp lime juice, ⅔ cup beaten yogurt/curd, ½ tsp turmeric
• In another bowl, add 1 tbsp oil and 2 tsp fruit salt and mix well. Transfer this into the mixture and mix everything well. Do not over mix.
  2 tsp eno (fruit salt, white), 1 tbsp oil
• Pour the batter in 3 small dhokla plates and steam for 15 minutes on medium heat.
• After that cool the dhokla for 10 minutes to set.
• Run a knife in the edges to release dhokla from the plate.

Seasoning

• In a pan heat oil, add mustard seeds, curry leaves, asafetida, green chilli and let it splutter. Add coconut water/plain water, sugar and coriander leaves mix well. Pour the tadka on the steamed dhokla.
  4 tsp oil, 1 tsp mustard seeds, 3-4 green chillies, 2 tsp sesame seeds, few curry leaves, ½ cup plain or coconut water, cilantro, pinch asafetida / hing

Sautéd Jalapeños

• Cut the jalapeños into strips, remove seeds.
• Heat a pan with oil and add jalapeños, sauté them for 5 mins and lastly sprinkle some salt.

Tum Tum Dhokla

• Heat sesame oil in a pan, add mustard seeds, curry leaves, sesame seeds and let it splutter. Add red chilli powder, dhokla pieces, and a little salt to taste. Toss it well.
  1-2 tbsp Sesame oil, mustard seeds, 2 tsp sesame seeds, few curry leaves, pinch asafetida / hing, 5 green chillies, 1 tsp red chilly powder, salt
• Garnish with lemon juice and coriander leaves.
• Serve hot with coffee or tea.