In a mixing bowl, add the suji, yoghurt, water, turmeric, salt, pepper, hing, chilli and coriander. Mix together until it is fully combined.
Mix in the baking soda and let the mixture rest for 10 minutes. You should see small bubbles forming at this point and the batter rising.
Right before you add the lemon juice, heat up the waffle maker on medium to high heat, and make sure it is well oiled. If it is not well oiled, your dhokla will most likely stick to the surface and you’ll have to rip it apart. I sprayed avocado oil around the waffle maker, but you can use any high smoke-point oil.
Gently pour in your lemon juice and slowly fold it into your dhokla batter. You don’t want to over mix this, so slow ‘number 8’ shape movements around the batter 3 times will do.
Pour the batter into the waffle maker and lock it to close. Let each side cook for about 2-3 minutes. You can open the waffle maker to check if it’s done. See notes regarding the colours.
You can either slide the dhokla waffle right off your waffle maker or you can use tongs or chopsticks to place it on your plate. Serve with your favourite chutney or sweet chilli sauce!