In a bowl mix together semolina, yoghurt, salt, turmeric powder, 1 tbsp. oil, asafoetida, cumin powder, ginger and red chilli flakes.

Form a batter of dropping consistency by adding required quantity of water. Set aside for 30 minutes. Adjust water again. Add eno fruit salt and mix well.

Immediately pour the batter into a greased steel container and steam for 15 minutes. (5 minutes on high flame and the remainder on a low flame). Cut into desired shapes when it cools down.

For the tempering - Heat oil in a pan and temper with the mustard seeds, cumin seeds and curry leaves. Saute till it stops spluttering.

Switch off the flame. Add this tempering over the prepared dhoklas and garnish with idli podi, coriander leaves, grated coconut and chilli flakes. Serve and enjoy as a tea-time snack.