In a bowl, add 1 cup water, sugar, salt, lemon juice, oil, ginger, and green chili, and mix till sugar dissolves. Keep this aside.
2 teaspoon Sugar, 1 teaspoon Salt, Juice of 1 lemon or lime, 2 tablespoon Vegetable oil, 1 tablespoon Ginger paste, 1 cup + ½ cup + 2 tablespoon Water, 2 to 3 Green chilies paste
In another bowl, add besan, sooji, and turmeric powder and mix (sieve the flour if needed).
2 cups Besan, 2 tablespoon Semolina, ¼ teaspoon Turmeric powder
Pour the spiced water from above into the flour mixture and mix to form a lump-free batter. The batter may be thick at this point. Add water in 1 tablespoon increments as needed. The batter should be a thick yet free-flowing consistency. I have added another ½ cup of water. Quality and brand of flour and texture matter here. So adjust the water accordingly.
1 cup + ½ cup + 2 tablespoon Water
Now beat the batter very well for 1 minute so that everything is well mixed and the batter is lump-free.
The batter should coat the back of the spoon well but not be too runny or too thick. If it’s too thick, adjust with water, if it becomes watery, add gram flour and adjust.
Once the steamer is ready, when the water is hot or boiling, add Eno and 2 tablespoon of water to the dhokla batter. ENO activates and bubbles up. Once Eno is added, the batter should not rest.
5g Fruit Salt, 1 cup + ½ cup + 2 tablespoon Water
At this point quickly mix everything well so that eno is incorporated with the batter. Make sure you whisk the batter and even the sides of the bowl so that the batter is mixed evenly. If you miss this step, you may get dense dhokla in some parts.
Pour this batter into the prepared greased pan and smoothen the top.