Steps
In a bowl, mix besan, yogurt, turmeric powder, baking soda, salt, ginger-green chili paste, and lemon juice until smooth.
Let the batter rest for 15 minutes.
Grease a steaming dish and pour the batter into it.
Steam for about 15-20 minutes until cooked through, then let it cool.
Once cooled, cut the dhokla into squares and mash them slightly to form patties.
Heat oil in a pan and shallow fry the patties until golden brown on both sides.
Serve hot with coriander chutney and sprinkle sev on top for extra crunch.