1 cup semolina - coarse
3/4 cup thick yoghurt
3 green chilli - minced
1 Tbsp coriander leaves - minced
1 tsp ginger - grated
2 tsp yeast
1/2 tsp turmeric powder
2 tsp mustard seeds
2 tsp cumin seeds
1/2 tsp pepper powder
2 sprigs of curry leaves - chopped
1/2 tsp asofoetida
1) In a pan, dry roast semolina until its characteristic aroma wafts out. Allow it to cool and mix it with yoghurt, turmeric powder, coriander leaves, ginger paste, pepper powder, green chilli, yeast. Add water to get a thick batter like consistency. Check for salt. Cover and let it ferment for an hour.
2) Take a pan and oil its insides. Pour the batter into it and place it in a steamer. Cover and steam for 10-15 minutes on medium heat
3) Once done, heat 2 tbsp oil in a skillet. Add mustard seeds and wait for it to splutter. Add cumin seeds, asofoetida, curry leaves. Spread it over the dhokla. Cut it into squares.
Serve with coriander-mint chutney and date-tamarind chutney