Filter gram flour using fine sieve to avoid lumps

Mix all ingredients except fruit salt in sequence

Mix it well by stiring it in circular motion and keep the batter aside

Keep a pan with 1.5 cup of water with a ring (4 inches diameter and 2 inches height) or a small bowl upside down in center OR you can use the dhokla cooker if you have

Boil water on high heat

Meanwhile grease aluminum plate diameter not more than 7 inches

Add eno fruit salt and 1 tsp water

Stir the batter in circular motion quickly and mix it well

Pour batter in greased aluminum plate

Balance the plate on the ring or the bowl and cover the pan with a lid and put some weight (I used lid of cooker as weight) on the top

Keep it on medium heat

Remove the lid after 5 minutes and poke dhokla using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done, if it does not come out clean, cover the lid and keep it for another 2 minutes. Note that keep the batter maximum for 7 minutes on the stove

For seasoning, take a pan, add oil and warm it on medium heat for 30 seconds

Add mustard seeds and stir it

As the mustard seeds sizzles, add sesame seeds, mix it and keep for a minute

Add chopped green chillie and mix it well

After 30 seconds add asafetida and mix it, turn off the stove

Pour the seasoning on top of dhokla and spread it evenly

Garnish with coriander leaves

Serve it hot with green chutney or tomato ketchup