100 ml (1/2 cup) yogurt
30 gm (1/4 cup) suji (semolina)
Sugar to taste
200 gm (1 3/4 cups) rice flour
1 tsp lemon juice
A pinch of asafoetida powder
4 tsp oil
Salt to taste
1-2 whole red peppers
Water as required
1/2 tsp mustard seeds
Mix together the rice flour, suji, yogurt, sugar and 1 tsp oil into a smooth paste.
Add enough water so as to make a batter of dropping consistency.
Add the lemon juice and asafoetida and leave to ferment overnight.
Keep the steamer over the stove for the water to boil.
Pour batter into prepared plates, cover and steam for 20 minutes. Remove, cool and cut into cubes.
Heat oil in a pan and add the mustard seeds, when crackling add the red pepper, when the colour darkens add 2 Tbsp water, bring to a boil and pour over the dhokla cubes.
Garnish by sprinkling grated coconut and coriander leaves.