• Whisk all the dry ingredients of the dhokla well.
• Add in the grated or paste ginger and chili and mix.
• In another bowl, Whisk the yogurt, water and vinegar to remove lumps and combine well.
• Add the yogurt mix into the dry ingredients and mix/whisk to form a lump free flowy, not too watery, batter.
• Add the pinch of baking soda into the dhokla batter when ready to steam, mix well.
• Immediately pour the batter into the parchment lined baking pan and steam it in any way you find comfortable.
• Start up the steamer.
• I usually use my 6 inch round steel pan and steam in a pressure cooker without whistle. But not everyone has a pressure cooker, I used a deep pan(steamer set up) with a well fitting lid, the lid has a hole. I used a non stick 6 by 3 inch baking pan lined with parchment for the dhokla cake.
• This baking pan can be put in any steamer and steamed for 22-24 minutes.
• I filled up the deep pan with water that reached to about 2/3 the height of the baking pan.
• Once the water starts boiling, add the pinch of baking soda into the dhokla batter and mix well.
• Immediately pour the batter into the parchment lined dhokla pan.
• Place dhokla pan in boiling water, cover and steam on high flame for 18-20 minutes.
• Check on the 18 minute mark, a tooth pick from the center should come out almost clean. Cook for another 2-3 minutes and switch off.
• After a minute, Take the dhokla pan out of the steamer pan and let rest for 5 minutes.
• Remove parchment from pan and rest for another 5 minutes before peeling off the parchment. You can also use a greased pan, and using a knife loosen the edges.
• Cut the dhokla into squares or rectangles.

Tempering:

• Heat oil in a small pan on medium heat.
• When hot add the mustard seeds and wait for them to sputter.
• Add in the asofetida(hing) and curry leaves and reduce heat to low. You can add the chopped cilantro now and cook it for a few seconds, or use it uncooked as garnish.
• Add half a teaspoon of chopped green chili(optional)
• In a bowl, mix the lemon juice, water and sugar and add this carefully to the pan.
• Mix well and turn heat off. Pour this over evenly the cut dhokla.
• Garnish with coconut, sesame seeds, cilantro. Serve, with sweet tamarind date chutney or green cilantro mint chutney.