Ingredients needed.

1 cup Gram Flour

2 tablespoons fine semolina

1/2 teaspoon citric acid

1 tablespoon sugar

2 teaspoons Eno fruit salt

A pinch of salt

For the tadka ideally in a tadka pan - Tadka Pan

1 tablespoon oil

a pinch of mustard seeds

a pinch of sesame seeds

chopped green chillies x 2

a pinch of asafoetida (hing)

Some chopped coriander for the dressing on top

I keep all my spices in a stainless steel masala dabba which gives me easy access to the spices when needed, the spices are kept well organised and fresh at all times. You can buy one of these Steel Masala Dabba

In a steel or glass mixing bowl mix all of the above ingredients together leaving out the fruit salt, ideally whisk it together with water  using either a manual or an electric whisk until it becomes a thick batter texture.

Once the batter is thicker add the fruit salt (Eno) with a little more water and once more, mix well.

As you see the mixture rising because of the fruit salt being added, its time for the next step:

Pour the mixture into a stainless steel or aluminuim thali, you can buy one Stainless Steel Thali, the bigger, the better

You can also buy a dhokla maker which makes the whole process simpler.  

Now steam the thali for 10mins.

For the Tadka - heat sunflower oil in the tadka pan and add the mustard seeds, sesame seeds, green chillies and asafoetida. 

when you hear a crackling noise add 1 tablespoon of water and poor all over the steaming dhoklas evenly.

Now cut the dhoklas in even pieces, sprinkle the chopped coriander equally and serve with a chutney.

All done!