Nylon Khaman Dhokla

Ingredients
1 cup besan (bengal gram flour)
1 1/2 tbsp semolina (rava)
4 tsp sugar
1 tsp ginger-green chilli paste
1/2 tsp citric acid (nimbu ka phool)salt to taste
1 1/2 tsp fruit salt
1/2 tsp oil for greasing
3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1 tsp finely chopped green chilliesa pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

Method
Combine the besan, semolina, sugar, ginger green chilli paste, citric acid, salt in a deep bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.
Divide the batter into 2 equal portions.
Pour ¾ tsp of fruit salt to 1 portion of the batter and mix gently.
Pour the batter immediately into a greased 150 mm. (6") diameter thali and shake the thali clockwise to spread the batter in an even layer.
Steam in a steamer for 7 to 10 minutes or till the dhoklas are cooked. Keep aside.
Repeat the steps 3 to 5 to make one more thali of dhoklas. Keep aside.
Heat the oil in small pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, green chillies asafoetida, and curry leaves, mix well and sauté on a medium flame for a few seconds.
Remove from the flame, add 1½ tbsp of water and mix well. Pour the tempering over the dhoklas.
Cool slightly and cut into equal sized pieces.
Serve hot garnished with coriander and coconut.

Handy tip:
Always use your hands while mixing the batter to break lumps of the besan, sugar and citric acid crystals.