For batter: Take a bowl and add all the ingredients of batter section except eno and prepare thick batter. Allow batter to ferment for 30 min. Meanwhile pour water in a deep tope and allow water to boil
Beat dhokla batter couple of times to get air pockets into it. This will make dhokla fulfy. Do this before adding eno When the batter becomes frothy Pour the batter in a greased thali and place the thali over tope and cover it.cook it on slow flame for 15-20 min. Check the dhokha after 20 min by inserting the knife inside dhokla. If the knife comes out clean put off the flame and remove from the tope and if dhokla sticks the knife continue cooking for 5 more minutes. Allow the dish to cool.
Transfer the dhokla into another dish and then cut into pieces.
For tempering: take a pan add 1 tbsp of oil and heat it.When oil is sufficiently heated add all the ingredients of tempering section one by one and cook for 5 min.put of the flame. Pour the tempering over dhokla.
For garnish:sprinkle some curry leaves coriander leaves. Serve with green chutney. Goes best paired when served with Faffada and jalebi.
