Instructions

1. Blend dudhi, semolina, yogurt, chilies and ginger to a paste.
2. Add ¼ C of water, stir and cover.
3. Let rest for 15 minutes.
4. Add salt, oil and lemon juice, to make a thick batter, stir. Add more water if needed.
5. Prepare a steamer and grease a 9 inch plate.
6. Add Eno to the batter and mix well.
7. Pour in the prepared plate, sprinkle chili powder and sesame seeds and steam for 20 minutes on high.
8. Let cool slightly and cut squares.
9. In a tempering pot, heat oil on medium, add mustard seeds. When crackled, add hing and curry leaves.
10. Pour over the dhokla evenly and serve.