Step 1
Mix millet flour, besan, curd, water, salt, ginger-chilli paste, and peri peri seasoning. Rest for 10–15 mins. Add eno just before steaming and mix gently (batter will become fluffy).
Step 2
Pour into greased plate and steam for 15–20 minutes until cooked. Heat oil, add mustard seeds, sesame seeds, curry leaves, and green chillies. Add water + lemon juice (+ sugar optional). Pour over dhokla.
Step 3
Cut into pieces and garnish with coriander.
