Sorghum Dhokla with scraped coconut

Mix semolina with curd and water for 10-15 minutes Now add all the ingredients except ENO salt, mix well to combine. Now add ENO and immediately pour the mixture in to a greased plate Steam for 25 minutes over low flame, remove from heat and set aside for 15 minutes. Heat up the oil for tempering. And add all the ingredients except sugar and water. When starts to crackle add water and sugar bring it to boil and pour that mixture over Dhokla. Garnish with fresh coriander and scraped fresh coconut

(Courtesy – Chef Alok Verma, The Imperial)