upwas ka dhokla from sama ke chawal

Upwas ka dhokla
 For the dhokla-ingredients
sama ke chawal (Barnyard millet) 1 cup
sour buttermilk or sour yogurt  diluted with equal amount of water2cups
rock salt to taste,1tsp ginger chilli paste
1/2tsp soda bi carb, 1tbsp sugar,2tsp lemon juice
For the tempering..
dry red chilies 1-2 broken
rai seeds or cumin seeds  (black mustard seeds) 1 tsp
curry leaves 3-4 springs
oil 2 tsp
sugar 1 tbsp
lime juice 1 tbsp or a little more
water 1.5 cup
For garnish –coarsely ground peanuts to taste,1tbsps freshly grated coconut or dessicated coconut,chopped coriander leaves

Method -Soak the millets in the Luke warm buttermilk and salt for 2 hours. Make a batter of the soaked millet by blending it in mixie or food processor when you are about to steam the dhokla. Just before steaming ,Add 1/2 tsp pf soda bi carb, 1tbsp sugar,2tsp lemon juice to the batter, mix well and pour into a greased plate or steaming vessel. Steam till set and cooked. Let it cool completely.

For the tempering- Heat oil in a pan, Add mustard seeds or cumin seeds and let them crackle. Add the red  chilies and curry leaves and stir them to let them cook and release their aroma. Pour water and add the sugar, let it come to a soft boil.Take off the heat, add the lime juice and pour over the steamed dhokla. Let the sweet and sour water soak in, it will all disappear within 5 minutes. Garnish with ground peanuts to taste, 1tbsp freshly grated coconut or desiccated coconut, chopped coriander leaves.

Cut in desirable shapes while serving.