Step 1

Preheat the oven to 425 degrees F / 220ºc. In a large bowl, add chickpeas flour, salt, baking soda, baking powder and turmeric. Whisk well.

Step 2

Add the ginger paste, chili paste, yogurt, lemon juice and mix. Add water a few Tablespoons at a time to make a thick muffin type batter. (If using besan, you will need less water. If using store bought yogurt, you might need a bit more water). Grease a stoneware cake pan or bread pan. sprinkle the bottom with sesame seeds or coconut shreds.

Step 3

Pour the batter into the pan, Using a greased spatula or greased hand, press or shape the batter into the pan if needed. Cover the pan with foil lightly. Prick 1-2 small holes in the center of the foil.

Step 4

Bake for 15 to 17 minutes. Peak to check if the center is set. Remove from the oven and let sit for 5 minutes before removing foil. Invert onto a serving dish and slice/cube.

Step 5

In a small skillet, add oil and heat at medium. When the oil is hot, add the mustard seeds and let them sizzle or sputter for a few seconds.

Step 6

Add the asafetida, chili and curry leaves. Cook for 2 to 3 minutes or until most of the chili is golden brown.

Step 7

Add the sugar, lemon juice, coconut flakes and the water. Mix and cook for 3 minutes or until the water is hot. Drizzle this over the dhoklas. Garnish with cilantro leaves and lemon juice. Store in an airtight container for up to 3 days in the refrigerator. To refresh, microwave to warm up or serve at room temperature. Sprinkle hot water to moisten before serving.

Step 8

Serve with cilantro Chutney or serve as a side like cornbread. Add the tempering into the batter before baking to serve as a side.

Step 9

Use a steel steamer pan or bread pan. Place in the steamer and steam for 12 to 15 minutes. I use a pressure cooker to steam. The traditional dhokla that you get in restaurants is steamed.

Step 10

Pour batter in a microwave safe bowl. Lightly cover and microwave for 2 minutes. check is done in the center. Microwave for 30 seconds to 1 minute longer as needed.