Rava Dhokla (Sooji Dhokla)

Batter:--
1 cup fine semolina
½ cup yoghurt, curd or dahi - must be sour
1 cup water
12 mm ginger
2 green chillies, (crush ginger & green chilli together)
1 tsp salt
1 tsp sugar
¼ tsp SIDS CRAZY SALT
1 tbsp rice bran oil
1 tsp lemon juice
½ + ½ tsp Eno fruit salt (liver salts)
New York Cut pepper, to sprinkle on dhokla batter
Tempering:--
2 tbsp rice bran oil
1 tsp mustard seeds
3 green chillies, slit
8-10 curry leaves

Mix fine semolina, ginger-chili paste, salt, sugar, SIDS CRAZY SALT, sour yoghurt and water in a large bowl. Whisk everything well until you get a smooth batter. Cover and rest for 30 minutes. During this resting time, semolina will soak up some liquid and the batter becomes thick.
When resting time is about to be done, prep the steamer. Add a glassful or two of water to the steamer and bring to a boil. Grease the dhokla tray with oil and keep it ready.
After resting time, add oil and lemon juice. Mix well.
Divide the batter into two bowls.
Why divide the batter into two bowls? This recipe makes two trays (~29 cm diameter) of thin (less than 1 cm) rava dhokla. After adding ENO to the batter, it should be steamed right away. As we are steaming one tray at a time, so we add ENO to half of the batter and steam. Repeat the same with another bowl of batter once the first batch is done. If your steamer can hold two trays together then no need to divide them into two bowls.
Add ½ tsp ENO to the one bowl only. Stir and mix in one direction only. The batter will froth up and become light.
Immediately pour the batter into the greased tray. Sprinkle crushed black pepper over the batter.
Place the tray into the steamer and steam on medium heat for 9-10 minutes. Check the doneness by inserting a toothpick or a knife, it should come out almost clean.
Remove the tray and let it cool for 2-3 minutes and then cut into diamond (or square) pieces using a sharp knife. Steam the remaining batter similarly by adding, and mixing the ENO.
To make the tempering, heat the oil in a small tadka pan on medium heat. Once hot, add mustard seeds and let them splutter.
Add curry leaves and slit green chillies. Fry for 30 seconds then turn off the stove.
Pour the tadka over the rava dhokla using a spoon.
Remove the dhokla using a flat spatula to a plate and serve.