Begin by preparing the batter. In a large bowl, combine the gram flour, semolina, ginger paste, green chili paste, turmeric powder, lemon juice, sugar, and salt. Gradually add water, stirring continuously to form a smooth batter. The consistency should be like pancake batter, neither too thick nor too runny.

Allow the batter to rest for about 10-15 minutes. Meanwhile, prepare your steamer by adding water and bringing it to a boil. Grease a round or square cake tin that fits inside the steamer.

Once the batter has rested, add the fruit salt (Eno). Stir gently but quickly, as the batter will begin to froth and rise. The fruit salt makes the dhokla light and fluffy. Immediately pour the batter into the greased tin, spreading it evenly.

Place the tin in the preheated steamer and steam for 15-20 minutes on medium heat. To check if the dhokla is done, insert a toothpick into the centre, it should come out clean. Once cooked, remove the tin from the steamer and let it cool slightly before cutting into squares or diamond shapes.

While the dhokla cools, prepare the tempering. In a small pan, heat 2 tablespoons of oil. Add mustard seeds and let them splutter. Then, add curry leaves and slit green chilies, frying them briefly until aromatic.

Drizzle the hot tempering evenly over the steamed dhokla. This adds both flavours and visual appeal to the dish. Ensure every piece gets a bit of the crunchy, aromatic tempering.

For garnish, sprinkle chopped fresh coriander leaves and, if desired, some grated coconut. The coconut adds a subtle sweetness that balances the savoury dhokla perfectly.

Serve the dhokla warm with green chutney or tamarind chutney on the side. It pairs well with a cup of chai or as a standalone snack. Dhokla is light yet filling, making it perfect for breakfast, a tea time snack, or even as part of a larger meal.