Kasuri Methi & Saffron Dhokla

Mix together sooji, besan, salt, turmeric powder, sugar, 1 tbsp. oil, ginger-green chilies paste, lime juice, kasuri methi and yoghurt with enough water into a thick batter of pouring consistency. Keep aside for 15 minutes.

Add the eno fruit salt along with a tbsp. water to the batter and mix gently. Pour on a greased steel container or plate and sprinkle the saffron over it. Steam for 15 minutes. When cool enough, cut into desired shapes.

Heat 2 tbsp. oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Stir for a few seconds and add little water and switch off the flame. Pour this tempering on the steamed dhoklas and serve, garnished with coconut and coriander leaves.