1 cup gram flour (besan)
1/2 cup yogurt
1/2 cup water
1 tablespoon lemon juice
1 tablespoon oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ginger-green chili paste
1 teaspoon fruit salt or 1/2 teaspoon baking soda
Mix besan, yogurt, water, lemon juice, oil, sugar, salt, and ginger-green chili paste into a smooth batter
Let the batter rest for 10 to 15 minutes
Grease a steaming tray or plate
Add fruit salt or baking soda to the batter and mix gently
Pour the batter into the greased tray
Steam for 15 to 20 minutes until cooked
Let it cool slightly
Cut into pieces
Heat 1 tablespoon oil in a pan
Add mustard seeds, curry leaves, and green chilies
Add 2 tablespoons water and a little sugar
Pour the tempering over the dhokla
Garnish with chopped coriander and grated coconut