1 small bowl Besan
1 small bowl Water
1 teaspoon Salt
1/2 tablespoon Lemonjuice
1 tablespoon Oil
1 tablespoon Eno Fruit Salt
1 teaspoon Mustard Seeds (rai)
2 Sliced Green Chillies
A few Curry Leaves
2 Tablespoon Sugar
2 tablespoons Lemon juice
1/4 cup Water
1 tablespoon Oil
2tablespoon Chopped Corinder
1 table spoon Grated Coconut

Mix together besan, salt, oil, lemon juice and water. In a 
pressure cooker or big vessel put 1 glass water and keep a mesh 
upside down. (so that water should not touch the dhokla pan) 

Grease a baking dish (it should fit in the vessel or cooker). 
Now add Eno and mix well and pour this mixture right away in 
the greased pan.

Steam it for 20 minutes. Prepare the tampering adding rai, 
green chillies and curry leaves in hot oil. 

Mix together water, sugar and lemon juice and pour into 
tampering. Boil it. Take out dhokla and cut into pieces. Pour 
the tapering mixture over it. 

Garnish with grated coconut and coriander.