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1
Grease a 23cm/9inch cake tin or heatproof dish with a little sunflower oil.
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2
Put water to heat in a steamer or a large saucepan with a stand.
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3
Sift the chickpea flour and turmeric into a mixing bowl.
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4
Make a well in the middle of the flour and gradually stir in 200ml warm water, crushing any lumps as you stir.
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5
Add the caster sugar, salt, lemon juice and ginger and at the last minute add the bicarbonate of soda.
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6
Pour immediately into the prepared tin.
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7
Carefully lower the tin on to the stand; cover the pan and steam for 15 minutes (a cocktail stick inserted in the middle should come out clean).
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8
Remove the dhokla from the pan, allow to cool for 10 minutes, and then cut into bite-sized diamond shapes.
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9
To make the tempering, heat the sunflower oil in a frying pan and when the oil is really hot add the sliced chilli followed by the mustard seeds.
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10
As the mustard seeds start to pop add the sesame seeds, curry leaves and desiccated coconut.
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11
Continue to fry until the coconut becomes golden.
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12
Add 4 tablespoons of warm water (this will splutter a little so stand back!)
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13
and pour evenly over the top of the dhokla.
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14
Sprinkle the dhokla with chopped coriander leaves and a little extra coconut.
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15
Serve with date and tamarind chutney alongside, for dipping.
