• In a small bowl or a blender, add ¼ cup water, sugar, lemon juice, two tablespoons of oil and salt. Mix it well.
• In a separate large bowl, sift the besan (chickpea flour). Add turmeric powder.
• Next, add in the lemon-sugar water mixture and mix well with a whisk. Add more water if needed. It should be a thick cake-like batter. Set the mixture aside for 10-15 minutes.
• In a steamer or a pot add 2 cups of water. Top it with a steamer basket or small metal rack so that the tray does not touch the water directly.
• Brush a small baking pan with oil, making sure the edges are well-oiled.
• When ready to steam the dhokla, add 1 teaspoon of Eno and 1 tablespoon of water into the mixture. Mix well. The mixture will turn foamy and bubbly.
• Immediately pour the mixture into the oiled tray.
• Cook covered on medium to high heat for 10- 15 minutes. Make sure there is enough water to create steam. If all the water evaporates before the dhokla is cooked, add more boiling water carefully by pouring it along the sides of the pot. there isn’t add boil
• Steam for 10-15 minutes. To check, insert a toothpick or knife. If it comes out clean, the dhokla is ready. If there is a lot of moisture on top, cook uncovered for 5 minutes.
• Once cooked, carefully transfer the pan to a cooling rack for 10 minutes to cool.
• In the meantime, make the tadka / garnish.

Tadka/Garnish

• To a small pot, add the oil and mustard seeds on medium heat. Once the mustard seeds start to crack, add curry leaves and approx ½ -¾ cup of water. Be careful when adding the water as it will splatter. Turn the heat to low to allow the flavors to come together.
• Next, add the sliced green chilli and sesame seeds. Cook for a few minutes on low heat. Turn off the heat.

Assemble the Dhokla

• Slice the dhokla cake into squares or diamonds, and flip it onto a plate.
• Pour the tadka / tempered spice and oil mixture onto the top of the Dholka squares. Allow it to absorb the mix for a few minutes.
• Garnish with freshly grated coconut and chopped cilantro
• Serve Khama Dhoklawith green chutney or red chilli sauce