Wash chana dal and soak it in water for 4-5 hours.
Drain water and grind it with sour curd, lemon juice and the required water. Grind it coarsely.
Cover and keep it in a warm place for 5-6 hours to ferment.
Then add salt, ginger-green chilli paste and turmeric powder and mix well.
Now pour 2 cups of water into the pan and heat it on medium flame. Grease steamer plates with oil.
Add eno fruit salt to the batter and stir it for a minute in one direction. The batter is increased to almost double.
Pour it into greased plates and place it into the steamer.
Steam it for 15-20 minutes over medium flame.
After 20 minutes open the lid and take out dhokla mould from the steamer and let it cool for a few minutes and cut dhokla into small squares.
Now heat oil in a pan. Add mustard seeds and hing. When the seeds begin to crackle switch off the flame and add red chilli powder and garam masala.
Then add dhokla and mix gently.
Garnish Tam tam dhokla with coriander leaves and freshly grated coconut.
