Khatta Dhokla

• To make a dhokla mix: Blend 4 tbsp (60ml) of fresh or sour curd, 3 tbsp (45 ml) edible vegetable oil, 1 ¾ cup (265 ml) water and 200 g of Khatta Dhokla mix.
• Stir this mixture well to make a lump-free, smooth batter.
• Grease the baking tray with oil and pour the batter to it.
• Sprinkle red chili powder or black pepper powder on the batter.
• Steam on a high flame for 12-15 minutes.
• Remove the trays, sprinkle little water on Dhokla, and cool for 2-3 minutes.
• Remove the Dhokla carefully from the tray and cut it into cubes of the desired size.
• To make seasoning: Heat 2 tbsp vegetable oil, add 1 tsp mustard seeds, a pinch of asafetida, sesame seeds, and a few curry leaves.
• Put off the flame, add 4 tbsp (60ml) water, pinch of salt and sugar to the seasoning and mix well.
• Spread the seasoning evenly on Khatta Dhokla and garnish with chopped coriander leaves.
• To make spicy dhokla: Add 2-3 tsp ginger-green chili paste to the batter.