Sieve the besan. Transfer to a mixing bowl.
Add turmeric powder, salt and grated ginger-green chilli.
Mix yoghurt and make a idli like batter. If request, add water. Rest for 10 minutes.
Add 2 cups of water in an idli maker. Grease the idli moulds with oil.
Mix the 1 tsp fruit salt with the batter. Place 2 tbsp batter in each hole of greased moulds. Cover and steam for 10-12 minutes.
Heat 2tbsp oil in tadka pan. Add mustard seeds, hing and allow to splutter. Add chopped chilles and curry leaves. Then add sugar and water. Mix well.
Switch off the flame. Add lemon juice and mix well. Pour this tadka to each idli dhokla.
Serve and relish hot and tangy besan idli dhokla with chutney and hot tea.
Thanks
