Place steamer over the pan, cover the lid and let the water boil for 4-5 minutes on medium-low flame. Meanwhile, let’s prepare the dhokla batter.
In a mixing bowl add gram flour, semolina, salt, yellow food color and mix it well.
Add water gradually and make a slightly thin batter. Make sure there should not be any lumps in the batter so add water gradually. Whisk the batter lightly in a circular motion to trap the air so that dhokla will become soft and fluffy.
Add oil and mix it well.
Lastly add baking powder, soda and mix it well lightly in a circular motion. You will find the batter has become fluffy and slightly thick than before. Keep the batter aside.
Take 4 small sizes Katori and grease it with oil.
Pour approx 4-5 tbsp of prepared batter in each Katori. Do not fill too much as the batter will rise while steaming.
Now put batter filled katoris onto the steamer, cover the lid and let it steam for 8-10 minutes on medium-high flame. Meanwhile, let’s prepare the tempering.
Put oil in a pan and make it hot.
Add mustard seeds and let the seed splutter.
Add green chilly, coriander leaves, curry leaves, water and mix it well.
Add sugar and cook till sugar melts.
Once the water starts boiling and sugar gets melt switch off the flame and keeps the tempering aside.
After 10 minutes, uncovered the lid and you will see the dhokla has become fluffy and spongy.
Take out katoris from the pan and let it cool down for some time.
After 2-3 minutes, remove the sides and invert katori upside down and you will see dhokla will come out easily.
Put prepared dhokla in a serving tray and remove all dhoklas in the same way.
Pour prepared tempering on top, sprinkle some grated coconut.