wash and soak chana daal for minimum 5 hours.
Drain the water and grind to make a coarse and thick paste with some water
Take out the mixture in a bowl and add yogurt and salt and mix.
Keep covered to ferment overnight or for 8 hours.
Now add turmeric,chili paste,ginger paste,lemon juice, oil and sugar and mix gently.
Boil enough water in a normal steamer or in a dhokla maker.
Grease the plates in which you want to steam the dhokla.9plates should be minimum 1 inch deep.
when the water in the steamer started boiling then add eno /fruit salt in the batter.
Sprinkle few drops of water over the eno and mix well.
Pour the batter in the greased plate (fill the plate 3/4)
Put the plate in the steamer and close it tightly with the lid.
Cook on high heat for abourt 20-25 minutes
Open and check by inserting a knife or toothpick,If it come out clean then its done else cook further for some time
Let it come to room temperature and then cut into pieces.
Tempering-Heat oil in a small pan and add Mustard seeds ,sesame seeds and asafoetida.
When seed start crackling add the green chilies and curry leaves.
Remove it from the flame and add 2 tbsp of water(water is optional) and pour it over the dhokla pieces.
Garnish with chopped coriander and grated coconut.
Serve with coconut chutney and mint chutney.