Soak the rice, urad dal, moong dal, tur dal, channa dal for two hours. Grind them to a coarse paste (idly batter consistency) with water and salt. Leave the batter to ferment over night or for eight hours.

Heat a steamer or a pressure cooker. Grease a pan (2 pans if there is more batter), set aside.

In a small ladle, on a low flame, heat the  2 tbsp oil  with the soda bi carb and mix thoroughly. Within a minute the mixture will start to bubble. Remove from flame and immediately add it to the dhokla batter and see that it is well mixed (do not stir too vigorously or the batter will loose its airiness and the small air bubbles that have started forming because of the soda bi carb).

In the meanwhile, heat oil in a small kadai,   over a low flame. When the oil hot, add the mustard seeds and when it starts to splutter, add the curry leaves and broken red chili bits. Set aside.

Remove from the steamer and immediately pour 3/4 cup boiling water into the pan/pans over the steamed dhokla (excess water can be drained off). Add more boiling water

Cut the dhokla cake  into squares or diamonds. Remove from the pan using a flat spatula. Place it on the serving plate. Pour the tempering over the cut dhokla pieces. Serve with   green chutney.