In an enormous bowl put the besan to it.

Add suji to it.

Add sugar to it. And blend it nicely.

Add little water and blend it nicely.

Make a clean batter and ensure there aren’t any lumps to it.

Add turmeric powder, salt and lemon juice to it.

Combine it nicely. The batter shouldn’t be too thick and too runny.

Cowl it with the plate for 10-Quarter-hour.

In an enormous pot or kadhai or cooker. Add 1-2 glasses of water.

Cowl with the plate and boil the water.

Grease the plate which has corners or dhokla plate with the oil.

Within the batter add eno powder and add 1 tbsp water and blend it nicely. And just be sure you are doing it on the velocity.

Put the batter on the greased plate. And gently faucet the plate to the floor in order that the batter unfold evenly.

Place the plate contained in the pot fastidiously and canopy it with the plate.

And on the sluggish gasoline flame steam it for 15-20 minutes. Don’t take away the plate in between.

Now, insert the fork or knife into it for checking that it’s steamed completely or not. If it doesn’t come out clear then once more steam it for 2-3 minutes.

Warmth the pan and add 1/2 tsp oil to it.

Add 1/4 tsp hing to it.

Add 1 tsp rai to it.

Combine it nicely and let it splutter.

Add inexperienced chillies slit from the center to it.

Add curry leaves to it. And let the cook dinner just a little bit.

Add round 1 glass of water to it.

Add 2 tsp sugar and 1 tsp salt to it.

On a excessive flame soften the sugar and allow them to dissolve to it.

As soon as the boils come, flip off the gasoline range. And let the tadka quiet down.

Loosen the perimeters with the knife of the dhokla. Place a plate on prime of the dhokla plate. Invert the dhokla to the plate.

Now minimize the dhokla into the specified shapes.

Pour the tadka water on prime of the dhokla with the spoon. And now slowly put all of the dhokla tadka on the dhokla.

Dhokla is prepared for serving.