Dhokla Steamed

1 cup bengal gram flour
1 1/2 tbsp semolina
1/2 tsp citric acid crystals
3 tsp sugar
1 tsp ginger-green chilli paste
1 1/2 tsp fruit salt
salt to taste
For The Tempering [tadka]:
1/2 tsp mustard seed
1/2 tsp sesame seed
1 tbsp chopped green chillies
a pinch of asafoetida
1 tbsp oil
For The Garnish
1 tbsp chopped coriander
1 tbsp chilli powder

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 wel.
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 with remaining batter to make 1 more tray of dhoklas. 
Keep aside.
To prepare the tempering, heat oil in a small pan and add the mustard seeds. 
When they crackle, add the sesame seeds, green chilli and asafoetida and remove from the fire. 
Add 1 tablespoon of water and pour the mixture over the steamed dhoklas.
Garnish with the coriander.
Cut into pieces and serve with green chutney.

Courtesy: Chef Tarla Dalal