Note
The dhoklas are cooked when a skewer inserted in the middle comes out clean. Also the color of the dhokla will be opaque yellow, looks spongy and spring back when touched. The skewer method is usually sufficient to test doneness.
Never open the lid when dhoklas are cooking for at least 10 to 15 mins as they may collapse.
Eno fruit salt, widely available in Indian groceries stores is popularly used for relief from indigestion, nausea, acidity. Fruit salt contains soda bicarbonate and citric acid.
Some people use a combination of oil, soda bicarb and lemon juice in place of eno fruit salt. A recipe I came across said 1 tsp soda bicarb, 2 tbsp oil and juice of 1 lemon to be mixed together and then added to the batter made from 2 cups besan. I have not tried this way though and not sure of the results.
If you do not have a steamer, you could steam in a large wok/ pan that has tight fitting lid. Just pour some water into it so that it comes to just below the bottom of the thali/ cake pan. Keep a pastry ring or a steel bowl upside down. Then keep the thali/cake pan filled with the batter. Cover pan with lid and steam till done.