News India Live, Digital Desk: Gujarati food is famous all over the world for its simplicity and taste. Khaman Dhokla is a dish which everyone, whether children or adults, eats with great enthusiasm. People often complain that Dhokla made at home is not as puffy or spongy as the one made in the market. To solve this problem of yours, we have brought a very accurate and easy method of making Dhokla. Essential Ingredients (Ingredients List) To prepare a perfect Dhokla, you will need these things: Gram flour: 1.5 cups (finely sieved) Semolina (Rava): 1 tablespoon (for better texture) Ginger-chilli paste: 1 teaspoon Turmeric powder: 1/4 teaspoon (do not add too much, otherwise the dhokla may turn red) Lemon juice: 1 tablespoon (or citric acid) Eno: 1 packet (unflavoured) Sugar and salt: as per taste For tempering: Mustard seeds, curry leaves, green chillies, asafoetida and some oil Method of preparation (Step-by-Step Recipe) 1. Prepare the batter: Mix gram flour, semolina, salt, sugar, turmeric and ginger-chilli paste in a large bowl. Now add water little by little and prepare a smooth batter. Keep in mind that the batter should neither be too thick nor too thin. Keep it covered for 10-15 minutes.2. Preparation for Steaming: Place 2 glasses of water in a steamer or large pan to heat. Grease the vessel in which Dhokla is to be made thoroughly with oil.3. Miracle of Eno: When the water starts boiling, add lemon juice and Eno in the gram flour solution. The batter will start rising as soon as you add eno. Mix it gently in one direction and immediately turn it into a greased vessel.4. Steam: Place the vessel containing the batter in a steamer and let it cook on medium flame for 15-20 minutes. Check by inserting a knife, if the knife comes out clean then understand that the Dhokla is cooked. After it cools down, cut it into pieces. Tadka: Which will give the real taste, heat some oil in a pan. Add mustard seeds, asafoetida, curry leaves and long chopped green chillies. Now add half cup water and 1 teaspoon sugar in it. When the water boils, spread this hot tempering all over the dhokla. Pro-tip: Use less turmeric to make the dhokla lattice: If there is too much turmeric powder and you use eno, then red spots may appear on the dhokla due to the chemical process. Immediate Steaming: After adding eno, do not keep the batter out for too long, keep it aside for steaming immediately.