Preparation Time: 10-15 minutes
Sift the gram flour: Sift 1 cup of gram flour into a mixing bowl to remove lumps. Add dry ingredients: Add semolina, sugar, salt, and turmeric powder to the sifted flour. Make a smooth batter: Gradually add water to the dry ingredients while whisking continuously to avoid lumps. The batter should be smooth and have a thick pouring consistency (similar to pancake batter). Add ginger-green chili paste: Stir in the ginger-green chili paste and lemon juice. Mix well. Rest the batter: Let the batter rest for 10-15 minutes.
Add fruit salt: Just before steaming, add 1 teaspoon of fruit salt (Eno) or 1/2 teaspoon baking soda to the batter. Stir gently in one direction. The batter will become light and frothy. Pour batter into the greased tray: Immediately pour the batter into the greased steaming dish and spread it evenly. Steam the dhokla: Place the tray in the steamer, cover with a lid, and steam for 15-20 minutes on medium heat. You can check for doneness by inserting a toothpick into the dhokla—if it comes out clean, it's ready. Cool and cut: Once done, remove the dhokla from the steamer and let it cool slightly. Cut into squares or diamonds.
Heat oil: In a small pan, heat 1 tablespoon oil. Add mustard seeds: Once the oil is hot, add mustard seeds and let them splutter. Add sesame seeds and curry leaves: Add sesame seeds (if using), slit green chilies, and curry leaves. Sauté for a few seconds. Add water and sugar: Mix 2 tablespoons of water and 1 teaspoon of sugar in the tempering. Let it simmer for a few seconds. Pour the tempering evenly over the steamed dhokla.
Garnish: Sprinkle fresh coriander leaves and grated coconut (optional) over the dhokla. Serve: Serve warm with green chutney or tamarind chutney.
