Sieve and mix rice flour and besan. Add salt, sugar and 1 tsp oil and curd to it. Mix it well. Add little water if required. Let this batter ferment overnight.

In the morning,the batter will rise due to fermentation.Divide the batter into two bowls, one of green colour and one of yellow colour. In one bowl add green colour and paste of garlic and chilli. Mix it well. The batter should have dropping consistency. If required add little water.

Put a kadhai on gas and add water to it and place a ring. Take a plate, grease it with oil and put it on ring. Let the water boil. Take 1/2 tsp Soda on spoon and Squeeze lemon juice on it and add immediately to the batter and mix it well in one direction for not more than one minute. Immediately transfer the yellow batter on the greased plate and cover it with lid. Cook it for 5 minutes.

After 5 minutes, take out the lid and spread the chutney on yellow dhokla then add green batter (same procedure as yellow batter but add soda on time) and cook it for another 10 minutes. After 10 minutes, take out the lid and check with knife or toothpick. If it doesn't stick to knife or toothpick the dhokla is ready. Put off the gas and let it rest for 5 minutes.

For tempering, Take oil in kadhai and heat it,Add mustard seeds, sesame seeds, curry leaves, asafoetida and green chilli and pour this oil on the dhokla cut into pieces and serve "Sandwich Dhokla".

Tip: Everytime while making Dhokla add soda and lemon juice on time and mix it well so that it becomes fluffy and immediately trasfer the batter for steaming and cover it.