Fluffy Steamed Dhokla with Tangy Tamarind Chutney

1.In a mixing bowl, combine chickpea flour, yogurt, water, ginger paste, green chili paste, turmeric powder, sugar, and salt. Mix well until smooth and let it rest for 30 minutes to ferment.

2.After 30 minutes, add baking soda and lemon juice to the batter. Mix gently until well combined.

3.Grease a steaming tray or a round cake pan with oil.

4.Pour the dhokla batter into the greased tray, spreading it evenly.

5.Fill a steamer with water and bring it to a boil. Place the tray with the batter in the steamer, cover, and steam for 15-20 minutes or until a toothpick inserted comes out clean.

6.Once cooked, remove the dhokla from the steamer and let it cool for a few minutes before cutting it into squares or diamond shapes.

7.For the tamarind chutney, in a saucepan, combine tamarind pulp, jaggery, cumin powder, red chili powder, salt, and water. Cook over medium heat until the jaggery dissolves and the mixture thickens slightly, about 5-7 minutes.

8.Remove the chutney from heat and let it cool. Adjust seasoning as needed.

9.In a small pan, heat a tablespoon of oil, add mustard seeds and sesame seeds, and let them splutter. Pour this tempering over the steamed dhokla pieces.

10.Garnish the dhokla with chopped coriander leaves and serve warm with tangy tamarind chutney.