Mix together besan, sooji, yoghurt, salt, ginger paste, green chilies paste,lime juice, 1 tbsp. oil, sugar & turmeric powder with enough water to form into a batter of pouring consistency. Keep aside for 30 minutes.
Add eno fruit salt to it.
Mix well & pour into a greased steel container & steam for 20 minutes on a medium flame.
When cool, cut into desired shapes.
Heat remaining oil in a pan & temper with mustard seeds. After it stops
spluttering, add sesame seeds, asafoetida, curry leaves and green chilies. Saute for a few seconds & switch off the flame. Add 1/4 cup water, extra lime juice, sugar and a pinch of salt. Mix everything well.
Pour on the steamed Dhoklas. Garnish with coconut & coriander leaves.
Enjoy with some green chutney.
