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1
Set up a steamer large enough to hold an 8-inch cake pan on a rack, with sufficient room above and below.
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2
(If you dont have a steamer, improvise with a soup pot.)
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3
Add water to just below rack.
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4
Bring to a boil over high heat, then reduce to a brisk simmer.
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5
Grease an 8-inch cake pan with a little oil and set aside.
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6
Make the dhokla: Put the ginger and chiles in a mortar with a pinch of salt and pound them to a rough paste (or just chop them very finely).
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7
Put the ginger-chile paste in a mixing bowl.
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8
Add semolina, salt, baking soda, baking powder and turmeric and mix together with wooden spoon.
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9
Add yogurt, 2 tablespoons oil and 1/2 cup water, stirring vigorously, to make a smooth lump-free batter.
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10
Gradually thin with up to 1/4 cup more water, as necessary, until mixture resembles thick pancake batter.
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11
Beat well, then pour batter into oiled cake pan.
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12
Put pan in steamer and cover pot with a clean dish towel, then place a lid on top.
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13
Steam for 20 minutes, until a skewer, inserted, emerges dry.
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14
Carefully remove pan from steamer.
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15
Let dhokla cool in pan for a few minutes, run a knife along sides of pan, then invert bread onto a serving plate.
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16
When completely cool, cut into squares or diamonds.
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17
Make the tarka: Heat oil in a small skillet over medium heat.
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18
Add chiles and sizzle for a minute, then add mustard seeds and cook, stirring, until they begin to pop.
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19
Add cumin seeds and curry leaves and lightly toast in oil mixture, then stir in asafetida (if using) and turn off heat.
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20
Pour contents of pan over entire surface of dhokla, spreading seeds and oil with spoon.
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21
To garnish, sprinkle with cilantro sprigs and freshly grated coconut.
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22
May be served warm or at room temperature.
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23
Serve with yogurt chutney for dipping.
