Dhokla

Mix the chickpea flour, yogurt, water, turmeric, sugar, salt, and lemon juice into a smooth batter and let it ferment in a warm place for six to eight hours or overnight.

Just before steaming, add the baking soda to the batter and stir gently until it becomes light and airy with visible bubbles forming throughout the mixture.

Pour the batter into a greased square pan and steam in a covered steamer over boiling water for fifteen to twenty minutes until a toothpick inserted in the center comes out clean.

Prepare the tempering by heating oil in a small pan and popping mustard seeds, then adding curry leaves and green chilies until they sizzle and become fragrant.

Pour the hot tempering over the steamed dhokla, cut it into diamond shapes, garnish with fresh coriander, and serve with green chutney and sweet tamarind chutney.