Preparing the batter:
grease a steamer pan with ¼ to ½ tsp oil.

Take 1.5 cups besan or gram flour in a mixing bowl or pan.

Add 2 to 3 pinches of turmeric powder, a generous pinch of asafoetida, 1 tsp lime juice and 3 tsp ginger-green chilies paste and salt.

Add 1 cup water or as required to make thick yet flowing water.

The amount of water required depends on the quality of flour, so add as required.

Stir and then add 1 tbsp rava or sooji.
stir to a smooth thick batter without any lumps.

The batter should be thick yet flowing.

A quick tip is that if the batter become thin, then 1 to 2 tbsp more sooji or rava or besan.

Also bring to a boil 2 to 3 cups of water in a steamer pan or electric cooker or pressure cooker.

The amount of water to be added depends on the size of the steamer or pressure cooker.

Then add 2 tsp eno or fruit salt.
stir briskly and quickly.

The fruit salt should be mixed evenly with the batter. or else you get uneven texture in the dhokla.

Pour the batter in the greased pan and keep it in the steamer

Cover the steamer and keep the flame low

Let it get cooked for 15-20 min and then do the check test with a knife

If the knife comes out clean, close the flame and prepare the tempering

For tempering, heat up the oil in a small pan add mustard seeds

When they crackle add green chilies and little sugar. Add one cup water and give a boil

When Dhokla cools down slightly, run a knife through the edges and take it out in plate

Garnish with the tempering and coriander leaves & grated coconut

For making Dhokla sandwich

Cut the Dhokla from the middle into two parts

Apply green chutney generously

Enjoy Dhokla sandwich