Combine besan (chickpea flour), sooji (semolina flour), salt, red chilli powder, turmeric powder, sugar and heeng (asafoetida) in a mixing bowl.
1 Cup Besan (Gram Flour), 1/3 Cup Sooji (Rava / Semolina), 1 Teaspoon Salt, or according to taste, 1/4 Teaspoon Red Chilli Powder, 1/3 Teaspoon Turmeric Powder (Haldi), 2 Teaspoons Sugar, 1/4 Teaspoon Heeng (Asafoetida)
Add curd to the mixture. Then add roughly 1/2 cup of water slowly to make a batter of pouring consistency.
1/2 Cup Plain Curd (Yogurt)
Add lemon juice along with ginger and green chilli paste.
2 Teaspoons Lemon Juice, 2 Teaspoon Ginger-Green Chilli Paste
Also add some oil to the batter. Mix all the ingredients and let the batter rest for 10 minutes.
1 Teaspoon Cooking Oil
At the end, add eno fruit salt or baking soda to the batter. Stir quickly in a single direction to evenly mix the fruit salt. The batter will become frothy. Pour the batter immediately in a greased pan.
1 Teaspoon Eno Fruit Salt or Baking Soda
Boil some water in a steamer or pressure cooker. If using pressure cooker, so not put the whistle on the pressure cooker lid. Place the pan with the batter in the steamer. Let the batter steam for around 15 minutes on high flame.
Then open the lid and insert a toothpick into the dhokla. If it comes out clean, the dhokla is ready. If not, then cook for an additional 2-3 minutes. Let it cool, then tap the sides gently to release the dhokla. Invert the dhokla on a plate and remove the pan. Cut into square pieces.
Boil water and add sugar and lemon juice. Pour the water evenly on the dhoklas.
2 Teaspoons Sugar, 1 Cup Water, 2 Teaspoons Lemon Juice
To prepare the tempering, heat oil in a pan. Add mustard seeds and fry till they start to splutter.
2 Tablespoon Cooking Oil, 1 Teaspoon Rai (Black Mustard Seeds)
Add curry leaves and slit green chillies to the pan and fry for a minute. Spread this tempering evenly on the Dhoklas.
10-15 Curry Leaves (Curry Patta), 5-6 Green Chillies
Garnish with chopped coriander leaves. You can also use coconut powder for garnish. You can serve the dhoklas as is or with coriander chutney.
2 Tablespoon Coriander Leaves (Cilantro or Dhaniya)