Add buck wheatr flour with the curds mixture and mix well. Add ginger-green chilli paste and salt to the mixture and mix well to make the dhokla batter. Add the fruit salt to the batter and sprinkle a little water over it to enable bubbles to be formed. Mix gently and pour the batter into a 200 mm. (8") diameter greased thali. Steam for 8-10 minutes or till the dhokla is firm. Cool slightly and cut into diamond-shaped pieces.

Prepare tempering with oil, cumin seeds, curry leaves and whole red chilies.Add water, Sugar salt.remove from heat and add lemon juice to taste.pour over the dhokla diamonds. Cut into desired shape.serve garnished with coriander leaves, cucumber slice and sesame seeds.