Add semolina, ginger, salt and curd.

Make a thick batter, if needed then add water.

Keep for 10 minutes.

Heat water in a big vessel.

Put a stand in it.

Mix eno fruit salt in semolina mixture.

Grease dhokla pot with oil.

Pour dhokla batter in it.

Put dhokla pot in boiling water on stand.

Keep covering for 15 to 20 minutes.

Check with knife, if it comes clean means dhokla is cooked.

Let it cool.

Heat oil in a pan, add mustard seeds and asafoetida.

Put curry leaves and green chilli, fry for a while.

Switch off flame, pour tempering on dhokla.

Cut dhokla and serve, enjoy..!!