From: NDTV.COM (Correct amounts). Written instructions from another NDTV page (Incorrect amounts). Authors: Aditya Bal & Devanshi
Servings: 2
Time: 5-10 minutes prep time, about 30 minutes cook time.

Ingredients, Dhokla (Correct amounts)

• 1 cup besan (chickpea flour )
• 1 tsp citric acid
• 1+ tsp sugar
• Salt to taste
• Pinch of turmeric
• Water
• 1 tsp fruit salt or baking powder, dissolved in water

Ingredients, Tadka (Correct amounts)

• 1 Tbsp oil
• 1/2 Tbsp mustard seeds
• Red chilies
• 7-8 curry leaves

Method

• In a bowl mix the besan, citric acid, salt, sugar and turmeric. Add water and make it into a smooth batter with medium-thick consistency.
• Grease a steaming tin with a little oil
• In a glass mix the fruit salt or baking powder with some water. Incorporate this quickly into the dhokla mixture.
•  Pout the mixture into the steaming tin. Steam for about 15-25 minutes or until cooked (Time needed depends on depth of the pan.)
• Heat the oil in a skillet. Add the mustard seeds, curry leaves and red chilies. Let them pop and cook until the flavors are released.
• Pour the tadka over the prepared dhokla.
• Cut into pieces and serve.

Notes

• The proportions shown in the original webpage are way off: I made a batch with those proportions and it was off-the-charts tart, the result of adding a TABLESPOON of citric acid to a cup of chickpea flour! The video has better proportions.
• Someday I’ll try a fermented version without the citric acid + fruit salt chemistry.
• The dhoklas went great with a tamarind chutney.

Not a very glamorous shot, but it does look better when cubed!

From: Aadhar Restaurant, Ahmedabad (Presented HERE)
Servings: 4
Cook time: 30

Ingredients, khandvis:

• 1 cup besan (chickpea flour)
• 3 Tbsp curd (yogurt)
• Salt, to taste
• 1 tsp turmeric
• 1 tsp red chili powder
• Hing (asafoetida), a pinch
• 3 cups water
• Oil, to grease

Ingredients, tempering:

• 2 tsp oil
• 1 tsp mustard seeds
• 2 tsp sesame seeds
• 2 chopped green chilies
• 2 Tbsp water
• Coriander leaves, to garnish
• Red chili powder, to garnish

Procedure, khandvis:

• In a kadhai or wok mix together besan, curd, salt, turmeric, hing, red chilli powder.
• Add 3 cups water gradually to make a batter.
• Now turn on the heat (medium flame) and start stirring the batter continuously.
• Once the batter reaches a thick consistency, turn off the heat.
• Grease the back side of the plates with a little oil and spread the thickened batter. (Make sure the batter applied is not too thick or the khandvis won’t roll.)
• Let them cool for 10 minutes.
• Cut strips with a knife and roll.

Procedure, tempering:

• In a small pan add oil, mustard seeds, sesame seeds, chillies and water.
• Pour over the  khandvi
• Garnish with coriander leaves and red chill powder.