Take gram flour and semolina in a bowl. Add yogurt and warm water and mix. Avoid lumps. Add salt and mix again. Make a pouring consistency batter. Leave it aside to ferment for 20-30 mins.
When gram flour and semolina mixture has fermented, add turmeric powder and grated ginger.
Heat the steamer. Grease a thali. In a small bowl take lemon juice, eno fruit salt, 1 tsp of oil and mix. Add it to the batter and whisk briskly.
Pour batter into the greased thali and place it in the steamer. Cover with the lid and steam for 10 mins. When a little cool, cut into squares and keep in a serving bowl/plate.
Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle add curry leaves, green chillies and ½ cup of water (mixed with 1 tbsp sugar and 1 1/2 tsp lemon juice). Let it boil for 2-3 mins. Remove it and pour over the dhoklas.
Garnish the dhokla with coconut and chopped coriander leaves.
