Cooking Instruction

1. In a bowl, mix soya flour, besan, semolina, curd, water, ginger-green chilli paste, turmeric, salt, and sugar. Let the batter rest for 30 minutes or ferment for 4-6 hours for a natural rise.
2. Just before steaming, add lemon juice and fruit salt (Eno), then mix well.
3. Grease a steaming plate and pour the batter into it.
4. Steam in a steamer or pressure cooker (without the whistle) for 15-20 minutes on medium heat.
5. Insert a toothpick; if it comes out clean, the dhokla is ready. Let it cool slightly before cutting.
6. For tempering, heat oil in a pan, add mustard seeds, curry leaves, green chillies, and sesame seeds. Add water and sugar, bring to a boil, and pour over the dhokla.
7. Cut into squares, garnish with coriander leaves, and serve with green chutney.
8. Enjoy your soft, spongy soya dhokla!