Mix gram flour, semolina, curd, turmeric powder, sugar, water and salt. Mix thoroughly.
Beat the mixture thoroughly. There should not be any lump. Make it a smooth batter by beating well. Keep aside for 30 minutes.
Now heat 2 bowls of water in a big karahi. Place a stand inside. Grease a thali.
Put all the batter in greased thali. Pat it and place it on stand in karahi. Place a lid over it. Steam on medium flame for 20 minutes. Take knife test. If knife comes clean it means it is ready.
Remove the thali from karahi and let it cool for 10 minutes. With the help of knife remove Dhokla from edge of thali. Then place another plate over it and turn it upside down. Tap it on back. Dhokla will come on other plate. Cut it in desired shape.
Now prepare tadka. Heat 1 tb sp oil and put mustard seeds and when mustard seeds splutter add asafoetida and saute for 1 minute. Now add curry leaves, split green chilli and sesame seeds. Sauté for 1 minute. Add 1 tsp sugar and 1 tb sp lemon juice and 2 bowls of water. When water boils switch off the flame.
Pour this Tadka on Dhokla. Dhokla will absorb the water and it will be fluffy.
Serve garnished with coconut powder.
