Directions

• Take a mixing bowl add gram flour, salt, lemon juice and baking soda. Mix it well, allow the batter to ferment for 1 to 2 hours.
• Pour boiled water into a steamer and grease the cooking utensil with oil.
• Pour the dhokla batter in the greased utensil and cook for around 15-20 minutes.
• Allow the dish to cool and then cut into squares.
• For the tempering, heat a pan with oil add mustard seeds, curry leaves, chopped cranberry and sliced green chilli.
• For dhokla seasoned water: add ½ cup water to the pan and boil it, then add sugar and lemon juice.
• Pour the tempering on the dhokla and seasoned water
• Served warm.