Main ingredients Gram flour, Yogurt, Ginger-green chilli paste, Fruit salt, Oil, Mustard seeds, Asafoetida, White sesame seeds, Curry leaves, Green chillies, Sugar Cuisine Gujarati Course Snack Prep time 15-20 minutes Cook time 15-20 minutes Serve 4 Taste Savoury Level of cooking Easy Others Vegetarian Ingredients 2 cups gram flour Oil for greasing Salt to taste 1 cup yogurt 2 teaspoons ginger-green chilli paste 2 teaspoons fruit salt Green chutney to serve Tempering 2 tablespoons oil 1 teaspoon mustard seeds ¼ teaspoon asafoetida (hing) 1 tablespoon white sesame seeds 10-12 curry leaves 2-3 green chillies, slit 2 teaspoons sugar Chopped fresh coriander leaves for sprinkling Method Grease an aluminum baking tin with some oil. Take gram flour in a large bowl, add salt, yogurt and ginger-green chilli paste and mix well. Add 1 cup water and whisk till a smooth batter is formed. Add fruit salt and 1 tablespoon water and mix till well combined. Transfer the batter into the greased aluminum baking tin. Heat sufficient water in a steamer. Place the baking tin in the steamer basket, close it with the lid and steam for 10-15 minutes. Switch off the heat, take the baking tin out of the steamer, and let the dhokla to cool slightly. Cut the dhokla into squares. To make the tempering, heat oil in a small non-stick pan. Add mustard seeds and let them splutter. Add asafoetida, white sesame seeds, curry leaves and green chillies and mix well. Add ¼ cup water and mix well. Add sugar, mix and cook till the mixture comes to a boil and sugar dissolves. Pour the tempering evenly over the dhokla. Sprinkle coriander leaves and set aside for 5 minutes. Transfer the dhokla pieces on a serving plate and serve with green chutney.