Firstly, take a bowl and sieve the besan into the bowl so that you can get a soft and puffy Dhokla.
Then add the sooji and sugar to the besan and mix it with the spoon. By adding the water slowly make the batter. The batter should not be too thin or too thick.
Then add lemon juice to the batter and mix well. Cover the bowl with lid and rest it for 15 mins.
Meanwhile, take a bowl and grease the bowl with oil or butter. Keep it aside.
Now take a Kadai or vessel and pour the water in the vessel and let the water boil on the medium flame. And place a stand in the water so that the bowl can't touch the bottom.
Now take the batter and add turmeric powder, salt, ginger chili paste and mix well with the spoon. After that add Eno fruit salt and some water on the top.
Mix the batter in only one direction and immediately transfer the batter to the bowl. This process needs to be fast Or else you won't get puffiness in the Dhokla.
Now place the bowl in the vessel and close it with the lid, So that the steam can't escape.
Cook it on the low to medium flame for 15 to 20 mins. After that check it with the Knife or toothpick. If it comes clean the Dhokla is done.
Or else cook it until it is done. And then turn off the stove and let it cool down.
Now take a plate and keep it on the bowl and flip the bowl upside down and take the Dhokla in the plate.
Preparation of the Tampering:
For the tempering heat the oil in the Kadai and add asafoetida and mustard seeds once the oil is hot enough. Let the mustard seeds fry.
Then add curry leaves and let them fry. After that add the green chillis to the Kadai and let them fry.
After that add sugar, salt, and chopped coriander leaves and fry them. Can add water at this stage if you want.
Preparation of green chutney
Take a blender and add coriander leaves, mint leaves, garlic, cumin seeds, salt and sugar to the blender. Make a fine paste. Can adjust the green chilis and sugar according to your taste.
Serving the Dhokla
Take the Dhokla and cut it to pieces with the knife and spread the tampering on the Dhokla. Now serve the Dhokla with green chutney.