Sooji Dhokla

Ingredients:
2 cup Semolina (Sooji)
1 cup Curd
1 tsp Ginger paste
1tsp Green chilli paste OR according to taste
1/2 tsp Carom seeds
1 tbsp oil
1/4 Turmeric
2 tsp Eno Fruit salt
Salt to taste

For Tempering:
2tsp Oil
1 tsp Mustered
3-4 slit Green chillies
2-3 tsp Lemon juice
Pinch of Asefetida
Few cut red chillies

Method:

In a bowl mix sooji, carom seeds and oil together.
Make sure that sooji is nicely coated oil.
To the curd, add ginger paste, green chilli paste, salt and turmeric, mix well then add it to the sooji and mix thoroughly.
Add 1/2 cup of water and bring it slightly loose batter.
Rest the batter for 20-25 min.
Prepare the steamer and grease the tin to prepare dhokla in.
After resting the batter, add another half cup (little more if necessary) of water and Eno fruit salt and bring the batter into idli batter consistency.
Pour the batter into the greased tray and steam for 15min.
Cook till done, when inserted tooth prick or knife at the centre comes out clean.
Allow the steamed dhokla to cool slightly  and cut into square shape.
To temper, heat the oil in a small pan add mustered seeds when splutter add curry leaves, green chillies asafetida and red chillies, fry them until crisp.
Add lemon juice and couple of spoons of water to tempering then sprinkle it all over the prepared dhoklas.
Garnish with coriander leaves and serve with chutney.