Clean and rinse the millet and split black gram.
In a large bowl, soak it in enough water for 4-6 hours.
Drain the water and give it a quick rinse.
Now grind the batter to a smooth and thick consistency.
Add the yoghurt, salt and mix everything.
Let the batter ferment overnight.
If using Option1, add all the ingredients, i.e. Sugar, Turmeric powder, corainder and green chillies and give a quick mix.
In a steamer or wide pan put some water to boil. (About 2 cups of water)
Grease two 8 inch steel plates which has a rim. The plate size should be according to your steamer vessel. It should fit in properly and you should be able to lift it.
It can be wider than 8 inches or smaller. Be sure to divide the batter accordingly.
So grease one of the plates or if you have a dhokla stand where you can make multiple at times, grease all the plates required.
Put the plates without the batter in the steamer.
If you are making in batches, divide the batter accordingly.
Once the water starts boiling, add the batter to plates.
If using option 2, Sprinkle with black pepper poweder or red chilli powder or leave it as is.
Cover and steam for 10-15 minutes.
Once done remove and let it cool for 10 minutes.
After 10 minutes, cut the dhokla into the desired shape. Do not remove it from the plate yet, if you are doing the tempering.