In a large bowl, mix the semolina and chickpea flour.

Add yogurt and water to the semolina mixture, stirring until a smooth batter forms. The batter should flow easily but not be runny.

Incorporate minced fresh ginger, green chile, salt, and vegetable oil into the batter.

Cover the bowl and let the batter rest in a warm place for 30 to 60 minutes.

Just before cooking, gently stir in the baking powder to aerate the batter.

Grease two 8-inch cake pans thoroughly.

Divide the batter evenly between the prepared cake pans.

Sprinkle toasted sesame seeds evenly over the surface of the batter in both pans.

Prepare a steamer by filling the bottom with water and bringing it to a boil.

Place the cake pans in the steamer, ensuring they are covered to trap the steam.

Steam the cakes over high heat for approximately 10 minutes, or until a toothpick inserted into the center comes out clean.

Remove the pans from the steamer using tongs, as they will be very hot.

In a small pan or skillet, heat vegetable oil over medium heat.

Remove the pan from the heat and add black mustard seeds, cumin seeds, and torn fresh curry leaves. Be cautious as the spices may splutter.

Pour the tempered oil and spice mixture evenly over the steamed dhoklas in the pans.

Sprinkle minced fresh cilantro and grated fresh coconut over the dhoklas.

Cut the dhoklas into diamond shapes or squares.

Serve the sooji dhoklas warm or at room temperature.