Ingredients:

1. Gram Flour (Besan): 1 cup

2. Semolina (Sooji/Rava): 1/4 cup

3. Yogurt: 1/2 cup

4. Water: 1/2 cup

5. Lemon Juice: 1 tablespoon

6. Ginger Paste: 1 teaspoon

7. Green Chili Paste: 1 teaspoon

8. Salt: to taste

9. Sugar: 1 teaspoon

10. Baking Soda: 1/2 teaspoon

11. Mustard Seeds: 1 teaspoon

12. Curry Leaves: 5-6 leaves

13. Fresh Coriander Leaves: for garnish

Instructions:

• In a bowl, mix together besan, semolina, yogurt, water, salt, turmeric powder, and lemon juice to make a smooth batter.

• Let the batter rest for 15-20 minutes.

• Grease a steaming dish or thali with oil.

• Heat water in a steamer.

• Just before steaming, add baking soda to the batter and mix well.

• Pour the batter into the greased dish and place it in the steamer.

• Cover and steam for about 15-20 minutes until the dhokla is cooked through and a toothpick inserted in the center comes out clean.

• Once done, remove the dish from the steamer and let it cool slightly.

• Cut the dhokla into pieces.

• Heat oil in a small pan, add mustard seeds, and let them splutter.

• Add curry leaves and chopped green chillies, and sauté for a few seconds.

• Pour this tempering over the dhokla.

• Garnish with fresh coriander leaves.

• Serve the dhokla warm with green chutney or tamarind chutney.