1 tsp chilli powder
1 tsp coriander leaves
1/2 tsp mustard seeds
1/2 tsp sesame seeds
2 green chillies, chopped
a pinch asafoetida (hing)
1 tbls oil
1 cup besan
1 1/2 tbls semolina(rawa)
1/2 tsp citric acid crystals
3 tsp sugar
1 tsp green chilli-ginger paste
1 1/2 tsp Eno's fruit salt
salt to taste .

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Heat the oil in a small pan.
Add the mustard seeds, sesame seeds, green chilli and asafoetida.
Add 1 tblsp of water and pour the mixture over the steamed dhoklas.
Garnish with the coriander and sprinkle with the chilli powder.
Cut into pieces and serve with green chutney
Combine all the ingredients except the fruit salt in a bowl and make a batter using 1 cup of water.
Add the fruit salt. Sprinkle a little water over the fruit salt and mix well.
Pour half the batter into a greased 150 mm. (6") diameter microwaveable container and cover with a plastic wrap.
Microwave on HIGH for 2 minutes. Allow to stand for 1 minute.
Repeat same process for remaining batter.
Garnish with corinader leaves and greated coconut.
Serve.

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