Dhokla

Dhokla or Dhokra (Gujarati: ઢોકળા) is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter
  derived from chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop.
Ingredients:

2 cups gram flour
1 generous tsp fruit salt
2 tsp ginger chilly paste
 1 tsp eating soda
1/4 soda bai carbonate
Salt to taste
Lukewarm water
1 1/2 cups water
3 tsp sugar
Haldi
Grated Coconut

Tadka:
Oil 1 tsp
1 tbsp Mustard Seeds
3-4 Chilies
Asafoetida (hing) 1/4 tsp
Water 1/2 cup
Grated coconut 1/4 cup
Coriander leaves

Method:


- Heat the water in a vessel until it's lukewarm and then turn off the flame.
- Take a bowl and add the gram flour, sugar, soda and the lukewarm water.
- Whisk everything well, making sure there are no lumps left and the batter is smooth in texture.
- Let the batter soak for at least 15-20 minutes.
- Take a pot of water, place a ring inside it and out it to boil. Cover the pot with the lid.
- Add the turmeric powder, salt to taste, ginger and chili paste and little oil to the batter and mix all the ingredients well.
- Reduce the flame and take the lid off the pot and place a 7 inches square tin on the ring. Make sure you grease the tin with little oil.
- Add a generous tsp. of soda fruit salt to the batter and whisk it quickly.
- Pour the batter in the square tin placed inside the pot and cover the pot with a lid.
- Let it steam on a high flame for 25 minutes.
- After 25 minutes, open the lid and take out the tin and let the dhokla rest for 5-6 minutes.
- Separate the dhokla from the tin by using a knife.
- Overturn the dhokla on a plate. Overturn it again.
- Heat the oil in a pot.
- Once the oil is hot, add the mustard seeds, round goriya chillis, curry leaves, asafoetida and water. Let the water boil for one minute.
- Add the coriander leaves and grated coconut and mix them well.
- Spread this mixture over the dhokla. Cut the dhoklas into small squares and it's ready to serve.