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It's great to see dhoklas all round the blogosphere and thanks to Srivalli for a new concept ICC-INDIAN COOKING CHALLENGE
I always hesitate to try out recipes which are long,so when I saw this recipe too,had the same feeling.But this challenge has broken off my myth as it is one of the easiest ones I have made.So can see lot more long recipes in my blog in future.I have followed the recipe without any changes and here is the recipe

Ingredients
Makes 20 medium sized pieces

For Batter
Bengal gram flour/Besan-250gms or 1 1/2 cups
Curd-1/2 cup not very sour
Water-1/2 cup
Cooking soda-1/2 tsp

For Seasoning to be mixed to the batter
To be added just before cooking
Oil-1 tbsp
Turmeric powder-a pinch
Green chilli paste-1-2 long or as per taste
Sugar-1 tsp
Citric acid-1/4 tsp

Eno-1 pack 5gms Green colour fruit lime +sprinkle or dust few bits on the plate

For Tempering
Sesame seeds
Mustard seeds
Curry leaves
Grated coconut
Coriander leaves
Little water+oil to be topped on dhoklas






Method
Mix first 1/2 cup curds with 1/2 cup water
To this add the besan and mix well to get a lumpless batter
The consistency should be of idli batter more of dropping and not pouring
Slowly add little water if needed or else add the soda
Keep aside ti rise for 1 hour
If using a pressure cooker fill the pan with water,place a plate over which you will have to use a plate for steaming the dhoklas.
Thali plate can be used
To the batter mix the citric acid/lime juice,oil,salt,sugar green chilly paste and turmeric powder and mix well
This has to be done just before pouring to the plate
Have the pan on the stove,let the water start boiling(rolling stage)
Mix the enoto the batter(save little for dusting on the plate)
Mix gently you will see the bubbles coming out
Dust the plate with eno
Immediately pour the batter to the plate
Place the plate carefully inside the pan and cover with the lid
You need not use the whistle
When the steam starts coming out,simmer and leave it for 5-7 min
Remove the lid and proof it using toothpick or knife
If they are clean without any batter it is done
Cover back and let it remain on the flame for 1 min,switch off and leave for 5 min
Mix 3 tsp of water and 1tsp of oil
Remove the plate from the pan and pour the mix over the top

For Seasoning
Heat pan with oil add curry leaves,sesame seeds,mustard and finely chopped green chillies
When mustard pops remove and pour over the dhokla

Note:
The batter should befilled to only 1/2 as it will rise up
After adding eno the batter should not rest
Amount of sugar can be increased on preference
If you want perfect ones handle carefully

GREEN CHUTNEY
Ingredients
Green chilly-4
Coconut-5 pieces
Coriander-a bunch
Few mint leaves
Cumin seeds-1/2tsp
Lime-1 big
Salt- to taste

Method
Take all ingrdients except corianderin a mixie
Grind to paste
Then add the coriander and again grind
Remove to a bowl add the lime and serve with dhoklas

OMG,a real long recipe