Combine Besan (Chickpea Flour), Sooji (Semolina Flour), Salt, Red Chilli Powder, Turmeric Powder, Sugar and Heeng (Asafoetida) in a mixing bowl.
Add Curd to the mixture. Then add roughly 1/2 cup of water slowly to make a batter of pouring consistency.
Add lemon juice along with ginger and green chilli paste.
Also add 1 teaspoon oil to the batter. Mix all the ingredients and let the batter rest for 10 minutes
At the end, add Baking Soda to the batter. Stir quickly in a single direction to make the batter frothy. Pour the batter immediately in a greased pan.
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. You can also use Oven for the same.
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 1 Cup of water and add Sugar and Lemon Juice. Pour the water evenly on the dhoklas.
To prepare the tempering, heat 2 tablespoon Oil in a pan. Add Mustard Seeds and fry till they start to splutter.
Add Curry leaves and slit Green Chillies to the pan and fry for a minute. Spread this tempering evenly on the Dhoklas.
Garnish with chopped Coriander Leaves. You can also use coconut powder for garnish. You can serve the Dhoklas as is or with Coriander Chutney.
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