Dhokla - the Gujarati counterpart of Sponge Cake ! For SBS photos, please go to http://www.indusladies.com/forums/967781-post24.html Use very fresh besan for best results. Besan - 1 ½ cups (level) Water - 1 ¼ - 1 ½ cups Oil - 3 tsp Fruit salt - 2 level tsp (or soda 1 level tsp) Citric acid - 1/2 tsp (refer variation ) Sugar - 1 tsp Green chilli-ginger paste - 2 level tsp Salt For tempering: Oil - 2 tbsp Mustard - ½ tsp White seasame seeds - 2 tsp Hing - ½ tsp Green chillies - 5.6 (mince fine) Mix besan, water, citric acid, green chilli-ginger paste, sugar & salt till well mixed. Use a food processor for perfect blending. Keep water boiling & ready in a steamer. Grease thoroughly an aluminium or steel round vessel which can be used for steaming dhokla – keep it ready in the pan over water to get hot. Sprinkle the fruit salt or soda into the batter, sprinkle 1 tsp water over the fruit salt or soda, whisk thoroughly & quickly & pour the batter in the greased vessel. The secret is cooking the dhokla vigorously, as soon as fruit salt is added. Cover & steam for 20 mts. The flame should be high for 10 mts & low thereafter. Test if it is cooked, by inserting a knife into it to see if it comes out clean. Remove, cool & cut the dhoklas. Heat oil & temper the given ingredients. Add 3 tbsp water & switch off when it just starts boiling. Pour all over the dhoklas. Garnish with grated coconut & chopped coriander leaves. Serve with green chutney. Variation: Instead of citric acid, lime juice can be used. Do not add at the beginning. When tempering, instead of adding 3 tbsp of water, add a mixture of lime juice & water to be poured over dhoklas.