Spices n Secrets

For Dhokla

For Syrup

In a large bowl mix water, ginger, salt, sugar, lemon juice, green chillies and hing.
To it add the besan and whisk well till frothy.
Cover the bowl and allow it to rest for 15 minutes.
Meanwhile, prepare the steamer.
After 15 minutes, again begin whisking the besan solution.
 Now add the baking powder and whisk well.
Immediately, pour the solution into a mould.
Do not grease the mould else besan-cake will not be able to rise.
Place the mould into a steamer.
 In 10-15 minutes, the besan-cake will get cooked.
 After 10 minutes take the mould outside and let it cool down.
Now prepare the syrup.
In a saucepan, add little oil and temper mustard seeds.
After the crackling sound stops, add the curry leaves.
Now add water, sugar, salt and lemon juice.
Switch off the heat and allow the liquid to cool down.
Ensure both the dhokla and syrup are of the same temperature, that is, slightly warmer than room temperature.
Cut pieces out of the dhokla.
No need to unmould the pieces.
Now gently pour the syrup.
Allow the syrup to soak and then pour some more.
Place the dhokla in fridge for atleast 1 hour before serving.
Gently take out the pieces and serve.
Serve chilled.
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