1) In a strainer, add 1 1/2 cup Besan, 3 Tbsp of fine Suji and sift everything together into a mixing bowl.
2) Add 1/4 tsp turmeric, 1/2 tsp ginger paste, 2 finely chopped chilies, 1 tsp sugar, a pinch of hing, 1/2 tsp salt, 1 Tbsp lemon juice, and 1 Tbsp oil to the bowl.
3) Next, gradually add in 1 cup of water while mixing until you have a smooth batter.
4) Add 1/2 tsp of Eno fruit salt and mix together.
5) Immediately pour the batter into an oiled pan and place in a steamer for about 20 minutes, or until cooked.
PRO TIP: Use a toothpick to see if it is cooked through.
6) Once cooked, remove from the steamer and cut into squares.
PRO TIP: For a cleaner cut, use a plastic knife!
1) In a pan, add 3 Tbsp. oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 tsp sesame seeds, a pinch of hing, 7-10 curry leaves, and 2 split green chilies. Fry for 1-2 minutes.
2) Next, add 1/4 cup water, 1 tsp sugar, 1/2 tsp salt, and 1 Tbsp. lemon juice. Mix together and make sure that the sugar dissolves.
3) Pour the tempering over the cut Dhokla, and garnish with cilantro.
4) Enjoy!