INGREDIENTS
2 cups besan
2 cups warm water
1 tbsp salt
2 tbsp sugar
1.5 tsp citric acid
2 tbsp oil
1/4 tsp turmeric powder (haldi)
3/4 tsp eno (fruit salt)
1/2 tsp baking soda
For tempering:
1 tsp oil
1 tsp mustard seeds
10-15 curry leaves
2 cups water
1/3 cup sugar
Method:
sift besan and set aside.
In warm water, mix together salt, citric acid, sugar and oil. Mix well.
Add sifted besan little by little mixing at the same time. Add haldi.
Just before pouring the batter in pan, add eno and baking soda.
Steam on high flame for 10 minutes and on low flame for another 10 minutes.
Once it cools down completely, demould and slice it.
Make tempering by adding oil, let mustard seeds splutter, add curry leaves. water, sugar and boil the water. Once sugar is completely dissolved turn off the flame.
Pour it over the dhokla.