The day before:

Mix the gram flour and water and make very thick paste. Set aside for 30 minutes after which give it a good mix and keep in the refrigerator for 7-8 hours or overnight.

Next day:

Remove the flour paste from the refrigerator and allow it to come to room temperature.

Prepare the steamer to steam the Dhokla. Turn the gas on, grease and place empty plate of dhokla in the steamer, allow the water to come to a boil.

Whilst the water is coming to a boil add all the ingredients listed under the Dhokla and mix them well into the batter.

Spread the mixture to 1/2 to 3/4 inch thickness in the Dhokla plate that has been in the steamer and steam for 15-17 minutes. Repeat until you have consumed the batter. Cool and cut into cubes.

For the Rus

Mix the tamarind, jaggery and water and mix to make a thick paste. Let it soak.

Strain the tamarind-jaggery mix and discard the seeds and skins of tamarind. Blend it well.

Heat oil in a pan to smoking point. Add the mustard seeds. fenugreek seeds, chillies, cinnamon and allow to splutter.

Add asafetida , salt, the tamarind-jaggery mixture, curry leaves, chili powder.

Bring it to boil and simmer it for 5 minutes over low fire and turn off the flame.

To serve:

Garnish the Dhokla with shredded coconut and finely chopped coriander.

Serve the ras in a bowl to dip the dhokla or

Make a bed of ras and place the dhokla on top or

Heat a kadai, add some ras once it warms up a bit add the cubed dhokla and mix well (as seen in last picture). Garnish and serve.