In a large bowl add in the flours
Now add salt, green chilies, ginger, cumin, coriander, yogurt and water
Give everything a quick mix.
Let the batter rest for 10 minutes. This helps in the flours soaking the yogurt and water.
In the meantime, in a steamer or wide pot put some water to boil. (About 3 cups of water)
Grease 1, 8-inch steel plate 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.
The plate size can be smaller too. Be sure to divide the batter accordingly.
Grease the plate with oil.
Put the plate without the batter in the steamer. This is my mom’s tip. It heats up the plate and helps in making the dhokla nice and fluffy.
If you are making in batches, divide the batter accordingly.
Once the water starts boiling, and you are ready to steam the dhokla add 1 tsp Eno.
(Eno should be added to the batter just when you are ready to steam. Do not add it to the whole batter if you are making it in batches.)
Now add a tablespoon of water and mix everything.
Pour this batter on the prepared greased plate.
Cover and steam for 10-12 minutes.
Once done remove and let it cool for 10 minutes.
After 10 minutes, cut the dhokla into the desired shape. Do not remove from the plate yet, if you are doing the tempering.