This Dish was done by Noothan Kailash
This nutritious snack from Gujarat in Western India is popular all over the country.Serve it with Tamarind and Mint-coriander Chutneys.Its very similar to Idles because its made by steaming.
Makes about 10 pieces.
1 cup sooji (semolina flour)
1/2 cup yogurt
1/4 cup water as needed
1/4 teaspoon salt
few drops lemon juice
Pinch of turmeric (haldi)
2 green chili
a piece of ginger
1 teaspoon Enobs fruit salt (Sodium Bicarbonate and Citric Acid)
For seasoning:
2 tablespoons of oil
1/2 teaspoon black mustard seed
2 red chillies
For garnishing
fresh coriander leaves chopped
fresh diced coconut
Utensils to steam Dhokla:
Large sausepan with cover

Mix the sooji, yogurt, salt, lemon juice, make paste of green chili and ginger together in a bowl and make a smooth batter; add more water if needed.Mix well so that no lumps are formed and the batter is of pouring consistency.
Allow batter to rest for an hour.Grease the pan.
In the saucepan heat about one cup of water on medium high heat,or put the pan to steam in a steamer.After water is boiling, turn down the heat to medium.Add fruit salt (Eno) to the batter, and mix well.The batter will foam up.Quickly pour batter into a greased cake pan.Cover and Steam for about 10 minutes on medium heat.Check with a knife,If the knife comes out clean, dhokla is ready.Let it cool to room temperature, then cut into triangle or square shapes.
Prepare the seasoning:
Heat the oil in a small pan on medium heat.Add mustard seeds after seeds cracke add chili stir for few seconds.Pour seasoning over the Dhokla. Serve with Mint/Tamarind chutney.
The mixture is fermented, poured into a thaali and steamed. When done, it looks much like a pale yellow sponge cake. A tempering of mustard seeds, curry leaves, chopped coriander leaves and grated coconut is sprinkled on top. The bcakeb is cut into pieces and served with tamarind or mint chutney. This is the traditional khaman dhokla.
It is usually served with deep fried chilies and chutney made of besan. Khatta dhokla, Khaman dhokla, Rasia dhokla, and cheese dhokla are varieties of dhokla prepared by Gujarati households and are now also locally available in sweet shops all over India.Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
Eno is used instead of baking soda, is sooji sometimes forms gas to some people and Eno cuts that gas tendency for the stomach