First, gather all the chutney ingredients. Wash and clean them well, then add to a blender jar with salt, lemon juice, and ice cubes. Blend into a chutney. Be careful not to let any lemon seeds fall in, as they can make the chutney bitter.

Next, to make the white layer, add semolina, salt, and sugar to a large bowl. Add yogurt and whisk. Add a little water to make a batter. Cover and let it rest so the semolina can absorb the liquid. Peel the ginger. Wash the ginger and green chili, then crush them together. If you don't have a paste, just crush them. Place a stand in a deep pan, kadhai, or steamer and add 3 cups water, making sure the water is just below the stand. If using an aluminum pan, grease it with a little oil and rub with a piece of lemon to prevent discoloration. Heat the pan on high.

Cover with a tall lid. By now, the semolina should have absorbed the liquid. Add half the crushed ginger-garlic and oil, and mix. Grease a cake tin with oil. Check if the water is boiling.

If the water is boiling, cover the pan and add half a packet of Eno to the batter. The batter will have thickened after soaking, so add Eno first, then a little water to make the batter slightly thinner than idli batter. Adding water will also activate the Eno.

Gently mix and pour the batter into the greased cake tin. Tap to level. Remove the lid from the steaming pan, place the cake tin on the stand, and cover. Steam on medium heat for 6-7 minutes.

In the same bowl used for the semolina batter, add chickpea flour. Add salt, turmeric, crushed ginger and green chili, and sugar. Mix, then gradually add water to make a batter similar to bread pakora batter. Add lemon juice and oil, mix, and cover. After 6 minutes, remove the lid and check the dhokla. If it looks steamed on top, check with a toothpick; if not, cover and steam for 2 more minutes. The exact time depends on your pan and steamer.

Insert a toothpick in the center; if it comes out clean, the dhokla is steamed. Turn off the heat. Remove the cake tin and place on a rack, covering with a mesh to cool slightly.

After about 5 minutes, or when the dhokla is just warm to the touch, spread a thin layer of chutney over the top using a spoon. Use only as much chutney as needed for a thin layer, as too much will make the bottom layer soggy. Turn the stove on high.

Now add the remaining Eno to the chickpea flour batter and a little water. The batter will have thickened, so add water as needed.

Pour this batter over the chutney layer, spread gently with a spoon, and tap the cake tin lightly. Lower the heat, then place the cake tin back in the kadhai, cover, and steam on medium heat.

After 7-8 minutes, remove the lid and check. If it looks steamed, check as before; if not, steam for 1 more minute.

Remove the cake tin from the kadhai, place on a rack, cover with a mesh and then a cloth to keep the dhokla soft. Let it cool completely. Once cool, run a butter knife around the edges to loosen. Invert onto a plate and tap to release.

The dhokla should come out of the tin. If not, it may not be fully cooled. Wait a bit, then run the knife around again and gently push inward, then invert onto a plate to remove. Turn the dhokla right side up and prepare the tempering. Gather the tempering ingredients. Wash the curry leaves and green chilies. Remove the stems from the curry leaves and slice the chilies lengthwise. Heat a small pan or tempering pan, add oil. Once hot, add mustard seeds and curry leaves, let them splutter. Add green chilies, then turn off the heat.

Add sesame seeds, asafoetida, and lemon juice. Do not add water to the tempering, as it can affect the texture of the bottom semolina layer. Spoon the tempering evenly over the dhokla. Cover with a mesh for 3-4 minutes so some oil soaks in. Cut into pieces as desired.

Your dhokla is now ready to serve. You don't need to serve anything else with it, as the chutney is already layered inside. The chutney adds flavor to both layers of the sandwich dhokla.