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Ingredients:
For dhokla-
1 cup besan or gramflour,
1/2 cup sour curd/yogurt or as required,
Salt and sugar to taste,
1 tsp ginger paste,
1 tsp green chilli paste,
1 tsp soda bicarbonate,
1 tbsp oil,
Water.

For seasoning-
1 tbsp oil,
1 tsp mustard seeds (rai),
1/2 tsp asafoetida,
Fresh grated coconut,
Chopped coriander leaves,
2-3 green chillies slit lenghtwise and then cut into 2.

Method:
Beat the yogurt and add little water to it, mix well. In a bowl combine besan and curd, add water as per requirement to get a pouring consistency. Then add salt, sugar, ginger and chilli paste, mix the batter, cover with lid and set aside for 4-5 hours to ferment. Heat the steamer or pressure cooker. Grease the tin or baking dish and add soda bi-carb and oil to the batter and mix thoroughly. Now pour the batter into the greased container, spread evenly and steam for 10-12 minutes on medium flame. Remove and cool at room temperature. Cut into cubes. Spread chopped coriander leaves and grated coconut on these cubes. Heat oil in a small pan, add mustard seeds and allow them to splutter. Then add asafoetida and green chillies, mix and pour on these dhoklas. Serve with sauted green chillies, sweet and sour tamarind chutney or green chutney.