Besan dhokla

Ingredients:
Gram flour (besan) - 3 tablespoons
Water – 2 tablespoons (about)
Curd (should be a little sour) – 1 tablespoon
Baking powder- 1 teaspoon
Lemon juice – 1 tablespoon
Ginger + green chili paste – ½ teaspoon
Turmeric powder – a pinch
Salt to taste
Coriander (chopped) - 1 tablespoon
Oil - 3 teaspoons
Boiled green chilies – 2-3 (optional)
Shredded coconut – 1 tablespoon
Mustard seeds – 1/8th teaspoon
Curry leaves – 4-5

Method:
Put gram flour in a bowl and mix in curd, water and beat to a smooth thick paste. Leave aside to ferment for 4-5 hours. The mixture will increase in size.
Add ginger + chili paste, salt, and turmeric powder to the batter.
Heat the steamer or pressure cooker with about 2 cups water for steaming the dhokla. Make sure the water does not get into the container in which you will cook the dhokla.
In a small bowl, mix baking powder, 1 teaspoon oil and lemon juice.
Add this mixture to the fermented flour mixture and mix well. This will increase the volume of the mixture.
Pour immediately into flat greased vessel or a thali or a cake tin.
Steam with cover for about 20 minutes. Do not place the weight if you are using pressure cooker.
Let the cooked dhokla be cool for few minutes.
Cut the dhokla into your desired shape.
In a small pan heat the remaining oil. Add mustard seeds and curry leaves.
When they start spluttering stop heating and pour over dhokla pieces.
Sprinkle chopped coriander, shredded coconut, boiled chilies.
Serve with tamarind chutney.