Sooji: 2 cups
Besan: 2 table spoon
Yogurt: 4-5 tablespoon
Oil: 4 tablespoon
Lemon juice: 2 tablespoon
Turmeric powder: ¼ tablespoon
Sugar: 1 tablespoon
Ginger paste:1 tablespoon
Green chillie paste: ¼ tablespoon
Eno fruit Salt: 1 tablespoon
Salt: to taste
Water for the batter
Oil: 2 tablespoon
Mustard seeds: ½ tablespoon
Sesame seeds: ½ tablespoon
Heeng Powder (asafoetida): pinch
Coriander leaves: finely chopped
Mix sooji,besan,salt,turmeric powder,sugar,salt,oil,yogurt,lemon juice and ginger- green chili paste in a bowl. Add little water to make a thick batter.
Meanwhile, take the dhokla mould and grease it with little oil. Add Eno fruit salt to the mix. Now pour the mixture on the dhokla mould and put it for steaming in a large pan.
Let it cook for around 8-10 minutes or till the fork comes out clean. Turn off the flame and let the dhokla cool down a bit. Now take it out and invert it on to a plate. Cut it into thick squares.
For seasoning, heat up 2 table spoon of oil in a small pan. Put sesame seeds and mustard seeds with a pinch of heeng.Once the seeds start splattering, pour the seasoning on the dhokla. Garnish it with green coriander leaves and your Sooji dhokla is ready to eat. Serve it with green chutney.
Note: Add Eno fruit salt just before pouring the dhokla mix on to the mould for steaming.