Preparation Time: 10 min.
Cooking Time: 30 min.
Serves: 2 persons

Ingredients:

• 1 cup Bengal gram flour (besan)
• 1½ tablespoon semolina (rawa)
• ½ tablespoon citric acid crystals (limbu na ful)
• 3 teaspoons sugar
• 1 teaspoon green chilli-ginger paste
• 1½ teaspoon fruit salt (Eno)
• salt to taste

For Seasoning:

• ½ tablespoon mustard seeds
• ½ teaspoon sesame seeds
• 2 green chillies chopped small
• 1 tablespoon oil

Garnish:

• 1 tablespoon coriander leaves chopped
• 1 spoon chilli powder

Method:

• using one cup of water mix all ingredients except fruit salt and make a batter
• place a small round container (flat and little deep) of 150 mm (6'') in diameter, after greasing it in steam
• add fruit salt to the batter; sprinkle a little water and mix well
• pour in to the flat container half of the batter and steam cook it for 20 mins
• to prepare easoning, heat oil in a small container and add mustard seeds
• when they crackle add seasame seeds
• pour over the dhokla
• garnish with green coriander leaves
• cut into square pieces