Low Fat Lauki Dhokla

Peel the bottle gourd and grate it coarsely. Squeeze gently to remove excess water and keep drained water aside (you can use it in dal or rice later).

In a mixing bowl, combine semolina (sooji) and beaten yogurt. Add salt, turmeric (if using), chopped green chilli and grated ginger. Mix well into a smooth batter. If too thick, add a little water.

Stir in the drained, grated lauki into the semolina-yogurt batter and mix evenly. Let the mixture rest for 10 to 15 minutes so the semolina soaks moisture.

Just before steaming, add fruit salt (ENO) or a pinch of baking soda + citric acid to the batter. Mix gently in one direction until the batter becomes frothy and airy.

Grease a shallow plate or dhokla thali lightly with oil. Pour the batter evenly on it. Heat water in a steamer or idli cooker and place the plate inside. Steam on medium flame for about 15-20 minutes. Check with a toothpick — if it comes out clean, the dhokla is done.

Once cooked, allow the dhokla to cool for 5 minutes, then cut into squares or diamonds and place on a serving plate.

For tempering: heat 1 tsp oil in a small pan. Add mustard seeds; once they crackle, add sesame seeds, curry leaves. Pour this tempering over the warm dhokla. Sprinkle chopped coriander. Serve with green chutney or plain yoghurt.