Grind
ginger and 2 green chillies. Mix salt, turmeric powder and
ground masala in the gram flour and beat nicely after adding
the lemon juice, sugar and enough water.
Heat
the oil and immediately add the soda. Pour over the gram
flour. Mix well and keep aside for 15 minutes.
Smear a
little oil in a thali, put in the mixture, add a little red
chilli powder on top and steam for 15 minutes. Then chop
into pieces.
Heat 1
tbsp. oil, add 1/2 tsp. mustard seeds. Pour the seasoning over
the dhokla.
Serve
sprinkled with chopped coriander and grated coconut.
