• Combine the Rava, curd, green chili-ginger paste, salt, and oil in a bowl and mix them well by adding warm water. Cover this mixture with a lid and keep it aside for 30 minutes.
• Grease a medium-sized plate with oil.
• Add a little of fruit salt and 2 tsp of water to the batter made in the first step. When the bubbles come up, mix gently.
• Pour the batter in the greased plate and shake it well to spread the batter in an even layer.
• Steam the plate contents in a steamer/cooker for 12 minutes. Keep it aside.

Seasoning

• Heat the oil in a pan, add mustard seeds and asafoetida.
• Sauté on a medium flame for 30 seconds.
• When the seeds splutter, pour it on the Dhoklas.

Garnishing

• Cool it down and cut into small cubes. Garnish with sprinkled coriander leaves and serve immediately.