1. In a large mixing bowl, combine Besan, Semolina, Yogurt, Ginger-green chili paste, Turmeric powder, Asafoetida, 10g of Sugar, and Salt. Gradually add 200g of Water, whisking continuously to form a smooth, lump-free batter of medium consistency.
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2. Cover the batter and let it rest for 15 minutes.
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3. While the batter rests, prepare your steamer by adding water to the base and bringing it to a boil. Lightly grease dhokla plates or a suitable steaming pan with a thin layer of Ghee.
