I've tried this and it came out really great. I told the same recipe to my Mom and she got hooked to this recipe. After her success with this recipe, she repeated it for 3 or 4 times and we are very happy that every time it is getting better. I've tweaked the recipe a little to taste my family's taste buds and here is therecipe. I've added finely shredded green chillis to the batter for the spicyness (we needed). You can omit adding chillis to the batter.
1. Besan flour - 1 cup
2. Salt - 1/2 tblsp
3. Sugar - 2 tblsp
4. Turmeric powder - 1/2 tblsp
5. Green chillis - 3 (finely shredded)
6. Fresh Curds - 3/4th cup
7. Lemon juice - Juice of 1/2 lemon
8. Oil - 1 tblsp
9. Eno salt - 2 tsp
Water - 1/4 cup or less (For thinning the batter)
Oil - for greasing
Mustard seeds - 1 tblsp
Asafoetida - A pinch
Chillis - 2 slit length wise
Sesame seeds - 3 tblsp
Curry leaves - 1 sprig
Coriander - 3 tblsp (finely shredded)
Take Besan flour in a large mixing bowl and add curd.
Mix the besan flour and curd thoroughly with a beater.
Keep it aside for an hour.
Add Salt, Sugar, Chillis, Turmeric powder, Eno salt, Lemon juice and Oil to the batter.
The batter should be of pouring consistency. It should not be too thick or too runny. If the batter is too thick, just pour little water. (Add only spoon fulls of water gradually and check the thickness of batter).
Grease a wide bottomed vessel with oil.
Transfer the batter in to the greased vessel and pressure cook the batter for 15 mins (approx) in a pressure cooker.
The cooking time may vary if your batter is more. Mine took approximately 13 or 14 mins. I just check the steam coming out of the cooker with my hand and decide).
Let the cooker cool for 5 minutes. In the mean time, start the process of tempering.
Heat Oil in the tempering ladle and add Mustard seeds.
Once the mustard seeds starts cracking, add Length wise slit chillis and fry them.
Then add Curry leaves and add Asafoetida and switch off the heat.
Take off the cooked dhokla from the pressure cooker and sprinkle the shredded coriander generously.
Add the Sesame seeds too.
When it comes to sesame seeds and coriander, i always outdo myself and end up adding more of the stuff (I didn't have the coriander handy, though, on the day i did this)
Pour the tempered oil on the cooked Dhokla and cut it in to pieces and serve it with mint chutney and tomato sauce.
It tastes so yummy with a hint of spicy, sweet and sour tastes in one. This is the first time, i did this Dhokla from scratch and it came out really well and it tastes no less than one made with store brought instant mix.
Hope you will like it and give it a try.