Sooji / Rava / Cream of wheat Dhokla

Ingredients:
Sooji / Rava / Cream of Wheat - 1 cup
Ajwain / Carom Seeds - 1/8 tsp
Oil - 1TBSP
Green Chili - 2 finely chopped
Ginger - 1 tsp grated
Water - 1/2 cup
Yogurt - 1/2 cup
Turmeric Powder - 1/4 tsp
ENO Fruit Salt - 1 tsp
Salt - to taste
Spray cooking oil
For the Seasoning:
Mustard Seeds - 1 tsp
Sesame Seeds - 2 tsp
Green chilies - 3 slit or to taste
Fresh Coriander / Cilantro - chopped
Oil - 2 tsp

Method:

1.  In a medium bowl, add Sooji,  ajwain Seeds and Oil. Mix well with out any lumps.
2.  Add Salt, Green Chilies, Turmeric Powder and Ginger to the yogurt.  Mix well.
3.  Add Yogurt mixture and water to Sooji and mix.
4.  Let the batter  rest for 15-20 minutes.
5.  Slightly grease the idli mold or any deep plate. (I used mini idli mould)
6.  Bring enough water to a boil in a stock pot or pressure cooker. 
7.  Add ENO fruit salt to the batter and mix well. 
8.  Pour batter immediately into the greased plates filling only half way up and place it into the  stock pot. 
9. Cover the stock pot and steam cook the Dhokla on medium heat for 15 minutes.
10. Switch off stove and remove the Dhokla  from the stock pot. Let is cool for a few minutes.
11. For the seasoning, heat Oil in a small skillet and add mustard and sesame seeds and allow them to pop.
12. Add slit Green Chilies and let them cook for 30 – 40 seconds.
13. Sprinkle chopped Cilantro Leaves on the Dhokla and pour the seasoned oil over the top.
14. Cut Dhokla into desired shapes and serve with mint/coriander chutney.