Step 1: Soak the Rice and Chana Dal

1. Soak the rice and chana dal separately in water for about 4-6 hours. This step is crucial to soften the ingredients and make blending easier.

Step 2: Grind the Batter

1. Drain the soaked rice and chana dal. Combine both ingredients in a blender or wet grinder.
2. Add ginger-green chili paste, turmeric powder, and salt. Gradually add water to grind the mixture into a smooth, thick batter.
3. The consistency of the batter should be similar to pancake batter – thick but smooth. If the batter is too thick, add a little more water, but not too much.
4. Add yogurt (optional) for fermentation, and mix well.

Step 3: Fermentation (Optional but Recommended)

1. Allow the batter to ferment for about 6-8 hours or overnight in a warm place. The fermentation process gives the dhokla its signature airy, spongy texture. You will know the batter is ready when it has slightly risen and has a mild sour smell.

   Tip: If you are in a hurry or don’t have time for fermentation, you can skip this step and use fruit salt (Eno) to make the batter rise just before steaming. But traditional dhokla is best when allowed to ferment.

Step 4: Prepare the Steamer

1. Prepare a steamer or idli maker by filling the base with water. Bring it to a boil while you get the batter ready.
2. Grease a steaming tray or cake tin (or any flat, steamable container) with oil. This prevents the dhokla from sticking to the tray.

Step 5: Add Fruit Salt (if skipping fermentation)

1. If you have skipped the fermentation step and want to make the batter rise, add 1 teaspoon of fruit salt (Eno) to the batter just before steaming.
2. Mix the batter gently after adding the fruit salt; you will notice it will start to froth and become lighter.

Step 6: Steam the Dhokla

1. Pour the batter into the prepared steaming tray. Tap the tray gently to level the batter and remove air bubbles.
2. Place the tray into the preheated steamer and cover with a lid. Steam for about 15-20 minutes or until a toothpick inserted in the center comes out clean. The dhokla should be spongy and firm to the touch.

Step 7: Prepare the Tempering

1. While the dhokla is steaming, heat 1 tablespoon of oil in a small pan.
2. Add mustard seeds and let them splutter. Then add sesame seeds, dried red chilies, and curry leaves.
3. Pour 1 tablespoon of water into the tempering to prevent the seeds from burning, and cook for another minute.

Step 8: Garnish and Serve

1. Once the dhokla is cooked, remove it from the steamer and let it cool for 5 minutes.
2. Pour the tempering evenly over the dhokla, spreading it with a spoon.
3. Garnish with freshly chopped coriander leaves and optional grated coconut.
4. Cut into squares or diamond shapes and serve.