1. Mix together 2 cups gram flour / besan, 1/2 tsp turmeric powder, salt to taste, 1 tbsp ginger-green chilli paste and 1 cup yogurt in a mixing bowl.
2. Add sufficient water and mix well to make a slightly thick lump-free batter.
3. Heat the steamer and grease a thali. add 1 tsp oil to the batter and mix well. also add 1 tsp eno / fruit salt and mix again.
4. Pour the prepared batter in the thali and place it in a steamer. cover and steam for 15 minutes.
5. If using a pan or pressure cooker, steam for 15 minutes on a medium- high heat. insert a toothpick to check the doneness.
6. Remove from heat, allow it to cool slightly and cut into squares.
7. Heat 1 tbsp oil in a small pan, add 1 tsp mustard seeds and let them splutter. also add 10-12 curry leaves and 1 tsp of chopped green chillies, stir.
8. Next carefully add 1/3 cup of water and 2 tsp of sugar. stir continuously and allow it to come boil.
9. You can avoid adding water and sugar, if you don't want a bit of sweet taste.
10. Pour the tempering over the dhokla pieces, garnish with coriander leaves and fresh scraped coconut.