soak all dals that is bengal gram, Green gram, and urad dal with rice in water for 4 to 5 hours.

Then grind it in a mixer with 1 green chilli one cup oil and 1 cup curd, and keep it over night for fermentation.

To avoid it from becoming more sour keep it in the fridge. Now for cooking grease a plate with oil. In 1 bowl only take the amount of batter which is sufficient for the greased plate. Put some salt and 1 teaspoon of sugar one teaspoon of oil to the batter and mix it nicely. just before putting the batter in the plate add half teaspoon of fruit salt to it and mix it nicely. After mixing immediately put the plate inside the steamer to steam for 10 min.

After 10 min check by putting a knife if it comes out clean means your dhokla is cooked. Remove from the steamer and let it cool.

For tempering put 2 teaspoon of oil in a pan. In the meantime add 2 teaspoon of sugar in a cup of water and add lemon juice. After the oil gets heated add mustard seeds and let it sputter then add aesaphotida curry leaves, diced green chillies and last seaseme seeds. After it starts sputtering add the sugar and lemon juice water to the oil and let it boil for a minimum. Then let it get cool.

By this time the steamed dhokla s might have got cool. cut them into square piece and add the oil tempering on it with a spoon. Garnish it with dry coconut powder and some coriander leaves.