Instant Khaman Dhokla

PREPARATION

1. In a mixing bowl, add 100 grams gram flour, 1 1/2 teaspoons semolina, 1/8 teaspoon asafoetida, 1/2 teaspoon salt, 1 tablespoon sugar and mix well.
2. Add 2 1/2 tablespoons oil, 1/2 teaspoon lemon juice, 1 teaspoon ginger, 1/2 teaspoon green chili, 180 milliliters water and whisk the batter until it is well blended.
3. Add 1 1/2 teaspoons fruit salt and mix well. Batter will become airy and frothy.
4. Grease a pan with oil and pour batter in that greased pan and place the dish inside the steamer with water, and allow the water to boil. Close the steamer lid and steam for 25 - 30 minutes.
5. Meanwhile, heat 1 tablespoon oil in a pan. Add 1 teaspoon mustard seeds, once the mustard splutters, add 4 - 5 sliced green chili, 10 - 12 curry leaves, 1 teaspoon sugar and stir.
6. The tempering is ready.
7. Once cooled, remove the dish from the steamer. Allow this to cool for 5 minutes. Transfer the tempering over the dhokla.
8. Cut into square shapes with a knife.
9. Serve hot.