Pour the semolina and besan in a bowl. Add the beaten yoghurt and 1/2 cup warm water a little at a time. Whisk well so that no lumps remain. The mixture should be of slightly thick consistency-add a bit of water if needed to bring this consistency.
Add salt, turmeric powder, green chili paste, garlic paste and chopped coriander leaves to the mixture. Mix well.
Keep a steamer ready on the flame.
Grease the dhokla mould or a plate with a little bit of oil.
In a separate small bowl, add the soda bi-carbonate and some water. Mix and add the semolina and besan liquid mixture with the spices to make a batter.
Pour this patter on the greased mould and steam for 10-12 minutes.
Repeat to make a few more dhoklas.
Serve after cooling for just a bit with chutney or sauce.