dhokla batter:
200 g besan (gram flour)
25 g sooji (semolina)
20 g ginger-green chili paste (10 g ginger + 10 g green chilies)
5 g turmeric powder
2 g hing (asafoetida)
3 g baking soda
5 g lime juice
150 ml water
2 to 3 g salt
temper:
8 g oil
50 g water
5 g mustard seeds
5 g cumin seeds
8 g white sesame seeds
8 to 10 curry leaves
1 green chili (finely-chopped)
5 g lime juice
5 g sugar
garnish:
fresh coriander leaves (finely-chopped)
freshly-grated coconut
Once the Dhokla is at room temperature, cut it into 2-inch X 2-inch squares. Serve Dhokla at room temperature in a plate, and garnish with chopped coriander and freshly-grated coconut.