PREPARATION

1. In a mixing bowl, add 200 grams gram flour, 1 1/2 tablespoons semolina, 1/4 teaspoon asafoetida, 1 teaspoon salt, 1 tablespoon powdered sugar, 25 milliliters oil, 1 tablespoon lemon juice, 1 1/2 tablespoons ginger, 1 tablespoon green chili, 300 milliliters water and mix it well.

2. Rest the mixture for 10 minutes.

3. Add 1 teaspoon fruit salt, 20 milliliters water and mix it well.

4. Pour the batter into a dish and place it in a steamer.

5. Cover it with lid and steam for 15 - 20 minutes.

6. Remove it from steamer and cut it into pieces.

7. Keep aside.

8. Heat 25 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 1 teaspoon cumin, 1/4 teaspoon asafoetida, 1 tablespoon green chili and stir well.

9. Add 1 teaspoon red chili, 1 teaspoon salt, 1/4 teaspoon turmeric and mix it well.

10. Then, add 45 grams jaggery, 85 milliliters tamarind pulp and mix it again.

11. Cook for 5 - 7 minutes on medium heat or until the jaggery is melted.

12. Now, add 250 milliliters water and mix it well.

13. Bring it to a boil.

14. Pour the mixture over the dhokla.

15. Garnish with coriander.

16. Serve.