Take all ingredients required for batter in a bowl except water and baking soda and mix them properly.

Now add water in little amounts making sure that there are no lumps. Make a semi thick batter.

Now add baking soda and stir fiercely for 1 min.

Take a cooker, pour about 1 cup water and put a utensil (on which you will keep your batter container) in the cooker and let the water boil.

Now keep the batter container(make sure to apply oil inside the whole container so that the batter do not stick to it) over the utensil stand and close the lid. Make sure to remove the cooker whistle.

Let the dhokla cook for about 15 min on a low flame.

Till then, take a kadai and add ghee and rai in it.

When the rai starts snapping, add water, sugar and lemon juice in it.

Let it cook until the water starts boiling. Now add coriander leaves in this water.

Now, your dhokla might have cooked in the meantime. Take the dhokla out of cooker and check with a knife if it has cooked properly or not and turn the container upside down on a plate.

Now temper the dhokla properly with the water so prepared and cut equal pieces of the dhokla with a knife.

Serve hot with tomato ketchup.