In a large bowl sieve flour and add turmeric to it. Set aside.

In a grinder jar add sugar, citric acid, ginger chilli paste, salt, 2 tablespoon oil, asafoetida and 1 cup of water. Blitz it until all incorporated.

Add the water mix to the flour and make a thick batter. Add the remaining one cup if water gradually and make a batter.
Mix with hand blender for 2 minutes or whisk it for 5 to 6 minutes. Cover and set aside for 30 minutes
Grease tin to steam dhokla with oil. Set aside.

In a steamer add water and bring it to boil.
Divide the batter in 2 large bowls.
In one bowl add baking soda to batter and 1 teaspoon water. Using your hand mix the batter continuously until airy and light. Transfer the batter in greased tin and steam for 14 to 15 minutes. (if you have a small tin and the batter is more in depth this might take a little longer) Check with a toothpick. It should come out clean.

Remove from steam and let it cool for 5 minutes. Cut the dhokla in diamond or square shape. Repeat with the remaining batter.

While the dhokla is being steamed, prepare vaghar/ tadka.
In a pan add oil, once hot add mustard seeds, sesame seeds, curry leaves and green chillies. Once it starts fluttering add one cup of water, sugar and lemon juice. Bring it to boil and boil for 2 minutes. Turn off the gas and set aside.

Pour vaghar/tadka on top of both dhokla tins and let it stand for 5 minutes. Garnish with some fresh chopped coriander. Remove from tin to serving bowl and serve with green chutney and a cup of tea. Enjoy!