Besan flour 1.5 cup
Turmeric 1/4 spn
Ginger grated 1/4 spn optional
Salt as required
Sugar 3 spn
Lemon juice 2 spn
Eno fruit salt 1/2 spn
Oil 2 spn
Mustard seeds 1/2 spn
Curry leaves few
Green chili 4 to 5
Grated coconut for garnishing

In a mixing bowl take besan flour, turmeric, ginger, 1/2 spn salt and 1/2 spn sugar..
Mix roughly..
Add water little by little to make smooth paste.
Add in lemon juice and oil..
Beat well without any lumps..
Let it set for few minutes..

Taka cake tin or a plate for steaming..
Grease with oil..
Boil water in a idli pot or in a pan for steam cooking..
Pour the prepared batter in the greased tin or plate..
Steam cook for 15 minutes in medium flame..
Use tooth pick to check whether cooked or not..
Once its done let it cook for 2 mins..
Remove gently from the plate..
Cut into square shape..
Now prepare the seasoning..
Heat oil in a pan..
Add mustard seeds and curry leaves..
Then add split green chills .. fry for a second..
Add in lemon juice and a cup of water..
add 1/2 spn salt and 1 spn sugar too..
Let it all boil together until sugar dissolve..
Pour the seasoned water on top of cut dhokla pieces.
Make sure to cover all areas..
Sprinkle with few grated coconut..
Serve with mint chutney or and tangy chutney ..
Yummy spongy dhokla ready..