Katori Dhokla

Sieve the besan. Mix salt, turmeric, ginger and chopped green chillies. Mix all.

Add curd to the besan mixture. Mix well, without lumps. Rest for 10 minutes.

Grease katori with oil. Boil 2 cup water in a steamer with stand.

Add fruit salt and 1 tsp oil to the besan dhokla batter and mix in one direction.

Keep 1/2 cup dhokla batter, in the greased each katori. Keep in steamer for 10 minutes and /or check with a toothpick.

Heat oil for tempering. Splutter, mustard seeds. Add curry leaves and chopped green chillies. Fry on low heat and add hing powder. Switch off the flame and add 1 tbsp water, lemon juice and sugar. Mix well.

Add the tempering /tadka to the katori dhokla and cover for 2 minutes. Serve with chutney.
Thanks.