Dhokla is a culinary triumph, capturing both the lightness of steam and the earthiness of gram flour. Its essence lies in its spongy texture and tangy flavor, an alchemical miracle of the balance between heat and fermentation.
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In a mixing bowl, combine besan, water, lemon juice, ginger paste, green chili paste, salt, turmeric, and sugar to form a batter.
Add fruit salt to the batter and stir briskly.
Immediately pour the batter into a greased tray.
for 20-25 minutes until the dhokla is cooked through.
For tempering, heat oil in a pan, add mustard seeds and curry leaves until they crackle.
Pour the tempering over the dhokla, garnish with coriander leaves and serve.
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