Fusion Gujarati Dhokla with Spicy Coconut Chutney

1.In a mixing bowl, combine gram flour, yogurt, water, ginger paste, green chili paste, turmeric powder, sugar, lemon juice, and salt. Mix well until smooth and lump-free.

2.Add Eno fruit salt to the batter and gently fold it in. The batter will start to froth, indicating that it's ready for steaming.

3.Grease a steaming tray or a round cake pan with oil. Pour the batter into the tray, spreading it evenly.

4.Prepare a steamer by boiling water in a large pot. Place the tray in the steamer and cover it with a lid. Steam for about 15-20 minutes or until a toothpick inserted in the center comes out clean.

5.Once cooked, remove the tray from the steamer and let it cool for a few minutes. Cut the dhokla into squares or diamond shapes.

6.In a small pan, heat oil over medium heat. Add mustard seeds and let them splutter. Then add sesame seeds, curry leaves, and red chili powder. Sauté for a minute until fragrant.

7.Pour this tempering over the dhokla pieces, ensuring they are well coated.

8.For the chutney, blend grated coconut, lemon juice, water, cumin powder, and salt in a blender until smooth. Adjust the consistency with more water if needed.

9.Serve the dhokla warm with the spicy coconut chutney and garnish with chopped coriander leaves.