Dhokla (Steamed Chickpea Flour Cake) with Mustard Seeds

**Prepare the Batter:** In a large mixing bowl, combine chickpea flour, semolina (if using), sugar, salt, turmeric powder, and ginger-green chili paste. Mix well.

Gradually add water, whisking continuously to form a smooth batter without any lumps. The batter should be of medium consistency, neither too thick nor too thin. Let it rest for 15 minutes.

Grease a shallow dish or cake tin (approximately 7-8 inches in diameter) with oil. This will prevent the dhokla from sticking.

**Prepare for Steaming:** Fill a steamer with enough water and bring it to a boil. Place a stand or trivet inside the steamer to keep the dish above the water level.

**Add the Leavening Agents:** Just before steaming, add baking soda and lemon juice to the batter. The mixture will become frothy and bubbly. Gently mix it in, being careful not to overmix. This is crucial for the sponginess.

**Steam the Dhokla:** Immediately pour the batter into the greased dish. Gently tap the dish to remove any air bubbles.

Place the dish inside the preheated steamer. Cover the steamer tightly and steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

**Check for Doneness:** After 15 minutes, check the dhokla. If it's still sticky, steam for a few more minutes. Once done, remove the dish from the steamer and let it cool slightly.

**Prepare the Tempering:** While the dhokla is cooling, prepare the tempering. Heat oil in a small pan over medium heat.

Add mustard seeds and let them splutter. Then add curry leaves, green chilies (if using), and asafoetida (if using). Sauté for a few seconds.

**Pour Tempering:** Pour the tempering evenly over the cooled dhokla. Let it sit for a few minutes to allow the flavors to infuse.

**Cut and Garnish:** Cut the dhokla into squares or diamonds. Garnish with chopped coriander leaves.

Serve warm or at room temperature. Dhokla can be enjoyed as a snack or a light meal, often served with mint chutney or tamarind chutney.