To begin making the Rasawala Dhokla recipe, in a large bowl combine the salt, yogurt and besan, whisk it  together along with water to make a thick batter.

Set the batter aside for 3 to 4 hours and allow it to ferment. 

After 3 to 4 hours, all the lemon juice, ginger garlic paste and enos fruit salt. Whisk well to combine.

Prepare the steamer by preheating it with 1 cup water at its bottom. Grease the dhokla plates with oil.

Pour the dhokla batter into each plate, filling only up to half its level.

Steam for about 12 to 15 minutes on high heat with the lid covered, until the dhoklas are cooked, that when a tester like a clean knife when inserted into the centre comes out clean. Turn off the heat and allow it to rest for 5 minutes in the steamer.

Take out the dholka plates from the steamer and allow it to cool completely before you can cut them into square or diamond pieces. Arrange them on a serving platter.

The next step is to make the rasa. Heat oil in a heavy bottomed pan. Add mustard seeds, cumin seeds, hing and green chillies.

Once it splutter add turmeric powder, red chilli powder, tamarind pulp, jaggery and salt.

Add water as required and make a thin sauce. Bring to boil.

Drop the dhoklas and allow them to simmer in the rasa for 3 to 4 minutes.

Garnish with coriander and serve immediately. Serve Rasawala Dhokla along with Gujarati Methi Thepla and Masala Chai for a filling and delicious breakfast with your family.