Sieve gram flour into a bowl or large pan. Add sooji to it along with ginger chilli paste, turmeric powder, lemon juice, salt and sugar. Now make a paste by adding in warm water slowly. Keep whisking till it is a smooth, slightly runny batter.
Before mixing in the fruit salt or baking soda, keep a greased shallow plate or container ready. Just use oil to grease it. I used my pressure cooker container. Now take about 2-3 inches water in your cooker/steaming container and bring it to a rolling boil. Reduce the heat and now get ready to add the fruit salt or baking soda.This must be done quickly. Add the fruit salt or soda along with 1 tsp. water. You will see it froth instantly. Immediately mix it into the batter quickly by only mixing in one direction. You will see your batter become lighter, fluffier and almost double in size.
This is the only time that the batter will fluff up. Don't leave it around waiting. Immediately pour the batter into the greased pan. Tap the container gently to level the batter and then put it in the steamer for steaming.
Let it steam for about 15 minutes. Check by inserting a toothipick in the centre to make sure it is cooked. If it comes out clean, your dhokla is cooked.
Take it out. Let it cool down a bit and scrape the sides with a knife which will help loosen the dhokla. Now release it on another plate.
Meanwhile, prepare the seasoning. Heat oil in a tadka (seasoning) pan. Put in the mustard seeds. Allow them to sputter. Now add the asafoetida, curry leaves, green chillies and sesame seeds. Cook for 30 seconds. Switch off the gas and then add half cup of water along with 2 tbsp. sugar to the seasoning prepared. Dissolve the sugar. Now pour this gently all over your dhokla. Your dhokla will absorb this water and become super succulent. Cut it into pieces of your choice and serve after garnishing with chopped cilantro leaves and grated coconut.
Your spongy, moist dhokla is now ready to eat. Serve it hot with chutney. It is filling and delicious. Try it and let me know.