Suji Besan Dhokla with Coconut Chutney

In a bowl, mix together semolina, gram flour, yogurt, water, salt, turmeric, and oil to prepare a smooth batter.

Cover the batter and let it sit for 10 minutes.

In a mixer jar, add fresh coconut, roasted chickpeas, roasted peanuts, green chili, ginger, coriander leaves, yogurt, salt, and water.

Blend the mixture until smooth.

Heat oil in a pan and add mustard seeds, urad dal, asafoetida, and red chili.

Pour the tadka over the prepared chutney.

Add baking soda to the batter, mix it well, and spread it on a greased plate.

Steam the batter for 12 minutes.

Once it cools, remove it from the plate and cut it into desired shapes, trimming the edges if needed.

Heat oil in a pan and add mustard seeds, white sesame seeds, curry leaves, green chili, chili flakes, and sambhar masala.

Add the steamed dhokla pieces to the tadka and fry for 2-3 minutes.