| • | Mix suji, besan, curd, salt, sugar, turmeric powder, green chili-ginger paste and oil in a large bowl. Work to form a batter.
|
| • | Add water if required, to form a consistency as that of idli batter.
|
| • | Set the batter aside for half an hour.
|
| • | Add in fruit salt and lemon juice to the batter and mix well.
|
| • | Grease a dish and pour the batter into the dish.
|
| • | Steam the batter for 10 to 15 minutes.
|
| • | Remove in a dish and leave it to cool.
|
| • | Cut the dhokla into pieces, once cooled.
For Tempering
|
| • | Place a pan on fire and add oil.
|
| • | Add mustard seeds, sesame seeds, green chilies and curry leaves.
|
| • | When they start to splutter, add the cut dhokla pieces and stir fry.
|
| • | Remove and garnish the dhokla with coriander leaves and grated coconut.
|
| • | Serve with some spicy chutney. |
