| STEP 1: Mix together gram flour, beaten yogurt and warm water. Whisk nicely so that no lumps remain. The mixture should be of a slightly thick consistency. Add salt and leave it covered to ferment for three to four hours. |
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| STEP 2: Grind green chillies and ginger into a paste. |
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| STEP 3: When the gram flour and yogurt mixture has fermented, add ground chillies and ginger. Add turmeric powder and seasoning. |
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| STEP 4: Keep the steamer ready on the flame. |
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| STEP 5: Grease the dhokla mould / shallow cake tin / thali with a little oil. |
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| STEP 6: In a small bowl mix together one teaspoon of soda
bi-carbonate, one teaspoon oil and juice of a lemon. Add to the gram flour mixture. |
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| STEP 7: Pour a small quantity of the batter into the greased
mould and steam for 10-12 minutes. Proceed similarly with rest of the batter. |
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| STEP 8: When a little cool, cut into squares. |
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| STEP 9: Heat oil in a small pan. Add mustard seeds. When the
seeds begin to crackle remove and pour over dhoklas. |
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| STEP 10: Serve, garnished with chopped green coriander leaves
and grated coconut. |
