Gluten Free Dhokla

Instructions:

1. Soak Wheafree Sorghum Sooji in hot water for 20-30 minutes. Drain off the water and keep aside.
2. Mix Wheafree Besan, Wheafree Sorghum Sooji, sugar, turmeric powder, oil and salt together in a mixing bowl.
3. Pour desired quantity of water so that the batter is of pouring consistency and not runny. Mix it to form a smooth batter.
4. Once the batter is smooth add 1 tsp water and add Eno fruit salt into it. Stir gently with light hands so that the batter gets bubbly and Eno is evenly mixed.
5. Grease the container of your choice with oil. You can use a spring-foam pan or microwave safe dish or an idli mould.
6. Pour the batter into the container.

To Steam It:

1. Idli Maker: Steam it for 15-20 minutes
2. Pressure Cooker- Steam it for 6-7 minutes
3. When using a pressure cooker, remove the whistle from the lid and cover the cooker tightly with its lid or cover it with a plate.
4. Microwave- For 3 minutes
5. You can insert a toothpick to check if the dhokla is done. It should come out clean. If the toothpick has batter on it, then you need to steam/microwave for another minutes or so.
6. Once done, remove it and let it stand for 2 minutes.

For the Tempering and Garnish:

1. Heat oil in a pan on medium flame then add mustard seeds and fry them lightly over low flame.
2. Add green chillies and curry leaves. Fry for a minute on medium-low flame.
3. Add sugar and salt to it and then add water. Cook till sugar is dissolved.
4. Add the lemon juice and cook for another minute.
5. Once done, spread the tempering over the dhoklas and cut it into square pieces.
6. Garnish with some coriander and coconut.