1. Bring water to a boil in a large pot or a steamer on medium to high heat.

2. Grease the idli plates of the stand with oil and set aside.

   

3. Add gram flour (besan), semolina (suji), ginger, turmeric, sugar, salt, oil, and water to a mixing bowl. Mix the ingredients thoroughly until a smooth batter forms. Beat the batter in one direction for 2-3 minutes to incorporate air.

   

   

4. Add fruit salt, and 1 tbsp of water to the batter and quickly mix to combine. Avoid over-whisking.

   

5. Immediately pour the batter into the idli plates.

   

6. Cover the idli stand in the pot or steamer with a lid.

   

   

7. Steam the dhokla for approximately 15 minutes or until it is fully cooked. Check the doneness of the dhokla by inserting a knife or a toothpick in the centre. If it comes out clean, the dhokla is ready.

   

   

8. Once cooked, remove the dhokla from the idli stand and let it cool for a few minutes.

   

   

For Tempering

1. Heat oil in a pan. Add mustard seeds and let them crackle.

2. Add curry leaves, green chillies, salt, water, sugar and lemon juice to the pan. Stir for a minute.

   

   

3. Pour the tempering over the dhokla.

   

4. Serve hot with tamarind or green chutney.