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

 tablespoon Lemon juice

1/4 cup Water

1 tablespoon Oil

2tablespoon Chopped Corinder

1 table spoon Grated Coconut

Method

Mix togather besan, salt, oil, lemonjuice and water.

In a pressure cooker or big vassle 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 vassle 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 tampring adding rai, greenchillies and curryleaves in
hot oil.
Mix togather water,sugar and lemonjuice and pour into tempring.
boil it.
Take out dhokla and cut into pieces. Pour the tapering mixture
over it.

* Garnish with grated coconut and Coriander.