Pour approx 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing a plate in it. Grease plates or thalis using 1 tsp oil.

Take 1 cup gram flour, 1 tbsp semolina, 1/4 cup curd, 3/4 cup water, salt and Turmeric powder in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.

Add 1 tsp eno fruit salt in 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 greased plate and fill it upto 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 plates from steamer and let them cool for few minutes. Cut fluffy khanan dhokla into small square pieces.

Heat 2 tbsp oil in a small pan Or tempering pan. Add 1/2 tsp mustard seed and a pinch of adafoetida. When seed begain to crackle, add 10-15 curry leaves and 4 green chillies. Saute them for few seconds. Add 1/3 cup water and 1 tbsp sugar and bring it to a boil.

Let it cook for a minute over medium flame. Tempering (tadka) is ready, pour it over dhokla.

Garnish with green chillies serve with green coriander chutney