Combine the yellow moong dal and green chillies and blend in a mixer using 1/ 2 cup of water to make a paste of pouring consistency

Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, and curds and mix well to make a batter.Just before steaming, sprinkle fruit salt and mix lightly.

Here, boil 2 cups of water in a big pot or steamer on the gas and place a stand on it, on which the Dhokla vessel comes easily or place it in the steamer and cover it and boil on a medium flame.

Pour the batter into a greased pan or thali. Steam in a steamer for 15 to 20 minutes minutes or till the dhokala is cooked.

Heat the oil in a small non - stick pan and add the mustard seeds. When the mustard seeds crackle add curry leaves and asafoetida and sauté on a medium flame for 30 seconds. Add the green chillies and red chilli powder and sauté on medium flame for 30 seconds.

Cool completely and cut dhokla into pieces. Add dhokla in prepared tempering and fry it from both sides for 5 minutes.