Take all ingredients to prepare batter pour approx 2-3 cup water in streamer at bottom and heat it over medium flame. Make sure that streamer is at least 4-5 minutes heated before placing the plates (Filled with batter) in it grease 2 small plates.

Take gram flour, semolina, lemon juice,green chilli, ginger paste, curd,3/4 cup water,and salt in a bowl,mix them properly into smooth batter make sure that there are no lumps.

Add fruit salt in the batter and stir in One Direction for approx 1 minute you will notice it's size would increase to almost double.

Now pour batter immediately into each greased plate and fill it up to 1/2 inch thickness.

Place plate in steamer and steam for 10-12 minutes over medium flame.

After 10- 12 minutes insert a knife or toothpick into dhokla and check if it comes out clean. If it does then it is ready otherwise cook 2-3 minutes more.

Take out a plate from the steamer and let them cool for a few minutes. Cut fluffy khaman dhokla into small squares using a knife.

For tempering:

Heat 2 tablespoon oil in a small pan. Add mustard seeds and asafoetida when seeds begin to crackle, add cumin seeds, curry leaves and green chilli, saute them for few seconds.

Add 1/3 cup water and sugar and bring it to boil let it cook for a minute over a high flame, tempering is ready pour it over dhoklas and toss gently until each dhokla is coated well with tempering.

Garnish with chopped coriander leaves and serve with green coriander chutney.