Restaurant-Style Soft & Spongy Dhokla #recipe #youtubevideo #yummy #tastyfood @mukkusskitchen

Restaurant-Style Soft & Spongy Dhokla Ingredients For the batter 2 cups gram flour (besan) 2 tbsp semolina (optional, for better texture) 2 tsp sugar 1 tsp salt 1 tsp turmeric 2 tbsp lemon juice 1 tbsp ginger-green chili paste 1 cup water (adjust as needed) 2 tsp Eno fruit salt (plain) For the tempering 2 tbsp oil 1 tsp mustard seeds 1 tsp sesame seeds (optional) 8–10 curry leaves 2–3 slit green chilies For the syrup ½ cup water 2 tbsp sugar 1 tbsp lemon juice A pinch of salt Garnish Chopped coriander Fresh grated coconut (optional) Method 1. Grease a steaming tray or cake tin and preheat the steamer for 10 minutes. 2. Mix besan, semolina, sugar, salt, turmeric, ginger-green chili paste, lemon juice, and water into a smooth, lump-free batter. Rest for 10 minutes. 3. Just before steaming, add Eno. Pour 1 tsp water over it and gently fold the batter. Do not overmix. 4. Immediately pour the batter into the greased tray. 5. Steam on medium heat for 15–20 minutes. Check with a toothpick—it should come out clean. 6. Mix the syrup ingredients until the sugar dissolves. 7. Heat oil, add mustard seeds, sesame seeds, curry leaves, and green chilies. Pour this tempering over the dhokla. 8. Pour the prepared syrup evenly over the hot dhokla so it stays moist and soft. 9. Garnish with coriander and grated coconut. Cut into squares and serve with green chutney or sweet tamarind chutney. Tips for Perfect Restaurant-Style Dhokla Always use fresh Eno for maximum fluffiness. Steam on medium heat, not high. Add the sugar syrup while the dhokla is still hot for extra softness. Avoid overmixing after adding Eno, or the batter will lose its air. Enjoy your soft, fluffy, melt-in-the-mouth restaurant-style dhokla!