Mix all dhokla ingredients except Eno. Keep it aside for 10 minutes.

Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
Pour prepared batter into the greased pan and place it on the stand inside the kadai.

Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.

To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).

Switch off the flame and allow dhokla to cool completely.
Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into squares.

For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them papaya first. Now add curry leaves, chopped chilies, and sesame seeds.
Add 1 & 1/2 cups of water to tempering and allow mixture to boil for 2 minutes.

Switch off the flame and add lemon juice. Mix well.
Then pour this hot mixture over steamed dhokla.
Keep aside for 10 minutes. After 10 minutes add fresh Pomegranate juice and Green chutney. Serve immediately.

Tips:

For Beetroot Puree:

Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot.
Cut boiled beetroot into small cubes and grind with 1/2 cup of water.
Make a smooth puree. It yields 1 cup of beetroot puree.