In a wide bowl, add semolina. Put curds to it. Add ginger-chilli paste, finely cut coriander and salt to it. Mix with some water. The consistency should be moderately thick. Keep it aside for fifteen minutes.
Fine semolina is used here.
Sour curd should be preferably a day old that is kept outside.
Keep it aside for 15 minutes.
Eno may be used instead of baking soda.
A tablespoon of buttermilk may be added into the seasoning before putting over the dhokla.