Instructions

1. 1
   Grease a 125 mm (5-inch) diameter tin with oil.
2. 2
   Combine the gram flour, semolina, sugar, ginger chili paste, and salt in a bowl. Mix in just enough water to get a thick batter.
3. 3
   Add the fruit salt and 2 tsp water. Wait for the bubbles to form, then mix gently to distribute the leavening through the batter.
4. 4
   Pour the batter immediately into the prepared tin, and swirl the tin clockwise in order to spread the batter in an even layer.
5. 5
   Immediately place the tin in a steamer. Cover and steam for 12–15 minutes, or until the dhoklas are cooked.
6. 6
   Remove from the steamer and set aside to cool slightly.
7. 7
   Heat the oil in small pan, and add the mustard seeds.
8. 8
   When the seeds start crackling, add the sesame seeds, green chillies, curry leaves, and asafoetida. Mix well and sauté on a medium flame for a few minutes, stirring continuously.
9. 9
   Remove mixture from the flame, then add 2 tbsp of water and mix well.
10. 10
    Unmold the dhokla and cut into equal pieces. Spread the topping mixture on top, and serve immediately, garnished with coriander.