Combine semolina, chickpea flour, urad dal flour, turmeric, and salt in a bowl. Add sour yogurt and squeeze in lemon juice for the right tanginess. Adjust with water to get a smooth batter consistency. Cover and rest for 30 minutes.
2
Prepare the garlic tomato chutney: heat oil in a pan, fry garlic until fragrant. Add tomato and cook until soft. Cool, transfer to a food processor, add chilli powder, cumin powder, salt and a little water, and blend into a smooth paste.
3
After resting, the batter will thicken. Add ginger paste, green chilli, sugar and a little water to adjust the consistency to the right thickness.
4
Gently add the instant baking soda and fold it in lightly—this makes the dhokla instantly soft and spongy.
5
Oil a steamer plate, place it in the steamer, pour the batter and level it. Lightly sprinkle red chilli powder on top. Steam on medium heat for 15 minutes until cooked through. Check with a knife to ensure it's fully cooked.
6
Lightly brush with oil to prevent drying. Cut into pieces and serve hot with the tangy garlic tomato chutney.
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