Preheat the oven to 425 degrees F / 220ºc. In a large bowl, add chickpeas flour, salt, baking soda, baking powder and turmeric. Whisk well.
Add the ginger paste, chilli paste, soda drink,lemon juice and mix. Add water a few Tablespoons at a time to make a thick muffin type batter. Grease a stoneware cake pan or bread pan. sprinkle the bottom with sesame seeds or coconut shreds.
Bake for 15 to 17 minutes. Peak to check if the center is set. Remove from the oven and let sit for 5 minutes before removing foil. Invert onto a serving dish and slice.
Pour the batter into the pan, Using a greased spatula or greased hand, press or shape the batter into the pan if needed. Cover the pan with foil lightly. Prick 1-2 small holes in the center of the foil.
Make the tempering...
In a small skillet, add oil and heat at medium. When the oil is hot, add the mustard seeds and let them sizzle or sputter for a few seconds.
Add the asafetida, chilli and curry leaves. Cook for 2 to 3 minutes or until most of the chilli is golden brown.
Add the sugar, lemon juice, coconut flakes and the water. Mix and cook for 3 minutes or until the water is hot. Drizzle this over the dhoklas. Garnish with cilantro leaves and lemon juice. Store in an airtight container for up to 3 days in the refrigerator. To refresh, microwave to warm up or serve at room temperature. Sprinkle hot water to moisten before serving.
For making Poha...Clean poha, put in a strainer and pass through a running water.
In a non stick pan, heat vegetables oil, add rai- as it crackle,add turmeric, add cashews, chillies and fry for while.
Add raisins, turmeric powder, curryleaves and washed poha & salt mix well.
Remove it one a serving dish, garnish it with lemon juice, lemon wedges,curry leaves and roasted peanuts.
Serve vegan dhokla and Poha and relish yourself also.
