GETTING READY:

In a bowl, mix together besan, salt, sugar and water to make a thick batter. Whisk the batter to ensure there are no lumps. Keep it aside for 5-15 minutes.

Grease dhokla plate with oil.

MAKING:                             

Add enough water and place the wire stand and perforated plate in a idli steamer or dhokla maker.

In a food processor, chop all the vegetables.

In another bowl, mix citric acid, baking soda and whisk well.

Add the mixture and vegetables to the batter and after mixing the batter would double in volume.

Pour batter to greased dhokla plate, place in steamer, cover with lid and steam for 20 minutes (2-3 minutes in high flame and 15 minutes in low flame)

Once done, allow the dhoklas to cool and remove from plate as shown in the video.

For tempering, heat oil in a pan. Add mustard seeds and once they crackle add ½ cup of water, chiles, salt, sugar and lemon juice. Bring it to boil and keep aside to cool completely.

Cut dhoklas and pour tempering liquid over it. Garnish with coriander leaves if desired.

SERVING:

Serve and enjoy!