In a mixing bowl, add 2 cups rava (semolina), 1 cup besan (gram flour), ½ cup rice flour, 2 tbsp salt, 4 tbsp powdered sugar, 1 tsp turmeric powder, and ½ tsp hing (asafoetida). Mix well.

The dhokla premix is ready. Store it in an airtight container.

In another mixing bowl, add 1.5 cups dhokla premix, ½ cup sour curd, and 1 tbsp ginger-green chilli paste. Add 1 cup water and mix to form a batter of medium-thick, ribbon-like pouring consistency. Do not make it too thin.

Add 2 tbsp oil and whisk the batter for 3–4 minutes until it becomes light and fluffy.

Cover and let it rest for 10 minutes.

After resting, add 1 tsp ENO fruit salt and 1 tsp lemon juice. Mix well.

Grease a plate with oil, pour the batter into it, and spread evenly into a thin layer. Sprinkle a little red chilli powder on top.

In a steamer, add 3–4 cups of water and bring it to a boil. Place the plate in the center, cover with a lid, and steam on medium-high flame for 12–15 minutes.

Once done, remove the plate from the steamer and let it cool for 5–10 minutes.

Cut the dhokla into pieces.

For tempering, heat 4 tbsp oil in a small pan. Add 1 tsp mustard seeds, 2 tbsp white sesame seeds, 4–5 chopped green chillies, and a few curry leaves. Sauté briefly.

Pour this tempering over the dhokla. Garnish with fresh coriander leaves and mix gently.

Your instant dhokla is ready. Serve hot with chutney.