1 cup Chana Daal
1 tsp Citric Acid
1 tsp Eno Fruit Salt
1 tbsp Grated Ginger
2-3 Green Chilies
1 tbsp Sugar
1/4 tsp Turmeric Powder
Salt per taste
For tempering -
2 tbsp Oil
1 tsp Mustard Seeds
10-15 curry leaves
Chopped cilantro for garnish
Water as needed
Pick over, wash and soak Chana Daal for 3-4 hours. Drain the daal before using.
Add 1 liter water in steamer or pressure cooker and let it boil. Oil a small vessel that fits in the steamer and set it aside.
In a food processor or wet grinder grind ginger, green chilies and soaked daal. Scrape the sides of frequently while grinding. Use about little bit of water as necessary. You may need to use about 1/4 cup water.
Add salt, sugar, turmeric and citric acid and grind it once more. Consistency should be like idli batter.
Now add Eno fruit salt and grind quickly. It should mix thoroughly but avoid over beating.
Pour this batter in the oiled vessel and keep the vessel in steamer.
Steam it on medium heat for 20-25 minutes. If you are planning to use pressure cooker, do not keep the weight/whistle on.
Meanwhile, heat oil in small kadhai and make tempering as usual and set it aside.
Once the dhokla is steamed, remove it promptly and let it cool down completely before making pieces.
Pour half of the tempering over and some chopped cilantro. Gently flip the pieces out in a plate and pour remaining tempering and cilantro.