Sift the besan. In a bowl, mix together besan, salt, sugar, ginger-green chilies paste, pickle masala and pickle oil.
Then add the yoghurt,
Semolina and 1 cup water or as needed,
Turmeric powder,
Eno fruit salt and 1 tbsp. water.
Pour into a greased steel container or plate and steam for 15-20 minutes.
When cool, cut into desired shapes.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves, asafoetida and green chilies. Saute for a few seconds and add 1/4 cup water.
Pour this tempering on the steamed Dhoklas. Garnish with coconut and coriander leaves. Serve with green chutney.
