Rinse all dals (chana, moong, urad, toor) thoroughly under running water. Then soak them in enough water for 6–8 hours or overnight. Drain before grinding.

After draining, transfer the dals to a blender. Add just enough water to grind into a smooth, pourable batter.

Into the batter add salt to taste, ginger-green chilli paste, turmeric powder and lemon juice (or yogurt) and mix well.

Cover the batter and keep aside to rest for about 1 hour to allow slight fermentation (optional but improves softness).

Grease a steaming plate or shallow dish lightly with oil. Just before steaming, add a pinch of baking soda or fruit salt (eno) into the batter and fold gently for an airy texture.

Pour the batter into the greased plate, spread evenly. Add water to the steamer base and bring it to a boil. Place the plate inside and cover with lid.

Steam on medium heat for 20 minutes or until a toothpick inserted comes out clean and the surface feels firm.

Remove gently from steamer and let it rest for 5 minutes. Then cut into squares or diamonds.

Optional: For extra flavor, heat a little oil, add mustard seeds, curry leaves and green chilli; pour this tempering on the cut dhokla pieces. Garnish with fresh coriander or grated coconut if you like.

Serve warm with mint-coriander chutney or tamarind-date chutney.