Take fine Semolina,curd,Whisked with 1 green chilli paste and 1/2 tsp ginger paste in a mixer.

Add Semolina and mix it well. If batter seems dense add water. Keep for 10 minutes for Semolina to puff up.

Keep waters to boil, in a vessel, put a jali stand inside it, turn on flame. cover it up so that the water boils quickly.

As the batter puffs up, add salt powdered sugar. Mix it well. Add baking soda. Pour 1 tsp water over it. Mix it well.

Take a container for making dhokla, grease with oil, put the batter in it, tap and make it oven.

As water boils, put the dhokla container in water, cover and cook it for 20 minutes, then check dhokla.

When ready, take out the container, keep on jali stand to cool.

Once cooled off, take out with help of knife then keep on plate.

For tempering, heat tadka pan, put oil then add black mustard seeds, curry leaves, sesame seeds and green chillies. Put tadka over dhokla.

Soft and spongy rava dhokla is ready, serve dhokla with peanut chutney, coconut chutney or any of your favourite chutney and enjoy the snacks.