3 cups Besan (chickpea flour)
1 cup Curd
2 tsp Oil
1 tsp Green Chilies paste
2 " Ginger - finely grated
1/4 tsp baking soda
2 tsp Eno Fruit salt
Few Curry Leaves
2 tsp Grated Coconut
1 tsp Mustard Seeds
1 tsp Sesame Seeds
6 - 8 Green Chilies - slit length wise
1 Green Pepper - slit length wise
Sieve besan 2 times to loosen up the flour. In a bowl mix together besan, salt, turmeric, green chili paste, grated ginger with curd and then using water as required in small amounts. It should have a pan cake batter consistency (not too thick neither too watery). Set aside for 4 to 5 hours to ferment.
Grease a large pressure cooker insert vessel, (place a round parchment at the bottom of the vessel for easy removal) or grease well with oil. Keep this ready and put the pressure cooker on fire and let the water boil.
In a small bowl add lemon juice, oil, cooking soda and mix well and pour it into the the batter. Keep mixing and now add eno fruit salt. Immediately you see will the batter raise with bubbles, fold well into the batter quickly and pour the batter in the greased vessel. Pour enough water in the pressure cooker and cook on steam without the weight(like idli) for 12min on high flame and 3 min on low flame. Test with a tooth pick before removing to be sure.
Do not remove dhokla from the vessel immediately, let sit on the counter for a few minutes before removing. Grease a plate and turn the vessel on it, using a sharp knife cut diagonally into pieces.
Take 3 tsp of oil in a small skillet add mustard seeds and let splutter, then add slit green chilies, slit green peppers, sesame seeds, grated coconut, fry for a few minutes and then add 2 tsp of water and turn off the flame. The water in the thadka will help spread the tempering evenly.
Garnish dhokla with coriander leaves and the above tempering. Serve hot with mint or coriander chutney.