Ingredients
For The Batter:
Bengal Gram flour ,1 1/2 cup
Curd, 1/2 cup 
Water,1/2 cup
Baking Soda,1/2 tsp 

Other ingredients:
Refined Oil, 2 tbsp
Turmeric Powder, 1/2 tsp 
Sugar, 1 tsp 
Lime juice, 1 tsp 
Eno (fruit salt), 1 packet ( preferably lime flavour ) 
salt to taste

For Tadka or Tempering
Mustard Seeds, 1 tsp 
Curry leaves, a few, washed and chopped
Grated coconut , 1 tbsp
Coriander leaves, a handful. wshed and chopped finelly 
Water 2 tbsp 
1 tsp Oil
to be topped on dhoklas

Method

Add 1/2 cup water with 1/2 water of water and mix well..
Now add the besan and mix well. there should be no lumps.
It should have dropping consistency like of idli batter.
can add a little water ir required.
Now add the soda and keep it aside to rise for 1 hour. 

In a pressure cooker, fill the pan with water, place a plate over which you will place the dhokla
tin (can use round baking tin too) for steaming the dhoklas. 

After an hour, mix in the lime juice, oil, salt, sugar, green chili paste and turmeric powder to the batter. Mix well.

Meanwhile in another pan, let the water start boiling. When it starts boiling, you can mix the eno to the batter (Save little of eno for dusting on the dhokla tin), mix gently, you will see bubbles coming out.

Dust or sprinkle the dhokla tin with eno. Then immediately pour the batter over it. The batter should be filled to only 1/2 the tin as it will rise with steaming. Place the dhokla tin carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, and let it simmer for 5 -7 minutes. After adding eno the batter should not rest.

After 5 -7 minutes, remove the lid and proof it with a knife. If the knife comes out clean then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

For the tempering, heat 1 tsp oil in a frying pan and add the mustard seeds, curry leaves, green chillies.when the mustard seeds crackle, add 2 tablespoon of water and pour this over the steamed dhoklas.

Garnish with corriander leavers and grated coconut.

Serve hot with green or tamarind chutney.