Sunny Priyan
In a bowl, combine besan, baking soda, turmeric powder, salt, and ginger-green chili paste. Add water to make a smooth batter. Add yogurt for extra softness.
Grease a steaming dish or thali with a little oil. Set up a steamer or a large pot with boiling water.
Pour the batter into the greased dish and steam for 15-20 minutes.
Heat oil in a small pan. Add mustard seeds and let them splutter. Add slit green chilies and sauté for a minute.
Once the Dhokla is cooked, pour the tempering over the steamed Dhokla.
Let the Dhokla cool slightly, then cut into squares. Garnish with chopped coriander leaves and serve with green chutney.