Wash and soak chana dal for 5-6 hrs or till it completely puff up.

Drain water from soaked dal and grind it with curd and required water. batter should be thick and pouring. Do not add more water while grinding the batter.

Now add ½ tsp turmeric powder, ¾ tsp limbu na phool and 4 tbsp besan. Mix well and whisk batter for 2-3 minutes.

Cover and keep it in warm place for 5-6 hours to ferment. (refer video)

When batter is properly ferment, then divide it into two parts.

Take a one part of batter. Add ½ cup water and make batter slightly thin.

Then add salt, green chilli paste, ginger paste, pinch of hing, oil and black pepper powder. Mix well.

Meanwhile, add water into steamer. Cover and steam for 5 minutes.

Add ½ tsp baking soda into batter & mix in one direction.

Grease mould or plate with oil & pour the mixture in plate.

Steam in idli-dhokla steamer or kadai for 15 minutes on high flame.

Once done take out plate from steamer & allow it to cool for 5-10 min.

Cut into desired shape

Now heat oil into tadka pan, add mustard seeds, chopped green chilli, curry leaves and hing. Sauté it.

Add ¼ cup water and bring it to boil on medium flame.

Add 1 tbsp sugar and mix well.

Now add tadka on dhokla. Sprinkle some coriander leaves and mix well.

Serve dhokla with chutney.

In a mixing bowl, add besan, turmeric powder, salt, lemon juice, sugar, green chilli paste and ginger paste.

Add water and mix well.

Now in a pan, add oil, mustard seeds, hing and curry leaves. Saute it.

Add prepared mixture and mix well.

Keep flame on low and cook chutney mixture for 5-7 minutes on low flame.

Switch off gas and serve besan kadhi with surti khaman.

In a mixture jar, add coriander leaves, mint leaves, ginger, green chilli, cumin seeds, salt, sugar, lemon juice and dhokla pieces.

Add some water and grind it into smooth paste.

Dhokla chutney is ready.