Besan Dhokla

Prepare the batter: Sieve the besan into a bowl. Add sooji, curd, ginger-green chilli paste, sugar, salt, turmeric, lemon juice and oil. Gradually add water and whisk until you get a smooth, lump-free batter. Rest for 5–10 minutes if using sooji.

Prepare the steamer: Bring water to a boil in a steamer. Grease a thali or cake tin with oil. Just before steaming, add Eno to the batter and gently mix in one direction. Pour immediately into the greased tin.

Steam the dhokla: Place the tin in the steamer and steam over medium heat for 15–20 minutes, or until a toothpick inserted in the centre comes out clean. Let it cool slightly before cutting into squares.

Prepare the tempering: Heat oil in a pan. Add mustard seeds and let them splutter. Add sesame seeds, green chillies and curry leaves. Carefully add water, sugar and lemon juice. Bring to a gentle boil.

Assemble and serve: Pour the warm tempering evenly over the dhokla. Allow it to absorb the flavours for a few minutes. Garnish with fresh coriander and grated coconut. Cut into neat squares and serve with green chutney.