Mix all the ingredients mentioned in the Khaman Dhokla Batter batter except the red chilli powder and eno (fruit salt).
Mix it well and ensure the batter is lump free.
In a steamer or wide pan put some water to boil. (About 2 cups of water)
Grease two 8 inch steel plates which has a rim. The plate size should be according to your steamer vessel. It should fit in properly and you should be able to lift it.
It can be wider than 8 inch or smaller. Be sure to divide the batter accordingly.
So grease one of the plates or if you have a dhokla stand where you can make multiple at times, grease all the plates required.
Put the plates without the batter in the steamer. This is my mom’s tip. It heats up the plate and helps the dhokla to come out easily, when we pour the batter in it.
If you are making in batches, divide the batter accordingly.
Once the water starts boiling, add1/2 tsp Eno in half the batter. If you are using the whole at once, add 1 tsp eno.
Eno should be added to the batter just when you are ready to steam. Do not add it to the whole batter if you are making in batches.
Sprinkle red chilli powder if you like on the top, and put the plate with the batter in the steamer.
Cover and steam for 10-12 minutes.
Once done remove and let it cool for 10 minutes.
After 10 minutes, cut the dhokla into desired shape. Do not remove from the plate yet, if you are doing the tempering.