Ingredients:
For the Dhokla
1 medium sized katori Besan(gram flour), sieved
1 generous pinch Haldi/Turmeric
3 Tsp Sugar
Juice of 1 and 1/2 small Limes/Nimbu's
1/2 tsp Green Chilly+Ginger Paste
Salt, to taste
Eno Fruit Salt, 1 small Packet (5 gms)
Water
For the Waghar/Tempering
1/2 Tsp oil
Rye
Curry Leaves
Slit Green Chillies
Method
In a vessel mix together the Besan, Haldi, Sugar, Salt, Chilly+Ginger Pate and the Lime Juice.
Slowly add water till it forms a smooth and slightly runny paste.
Keep aside.
Boil water in your Idli steamer
(In case you don't have a Idli Steamer you could take a large vessel, fill half of it with water, keep a katori in the middle and rest your plate/vessel with the dhokla mix on it, cover and let it steam cook)
Add the packet of Eno to the Dhokla mixture and mix well ( at this stage the mixture should go a shade lighter and increase in volume)
Pour this mixture into a plate/vessel and steam cook until done.
When done, take it out of the vessel and sprinkle plain water (about 1Tbsp or so) on it.
Cut into desired shape.
To prepare the Tempering:
Heat oil
Add Rye to it and wait for it to pop
Add the Curry leaves and slit Green Chillies to it and saute for 2-3 minutes
Garnish the Dhokla with this tempering
Serve hot