Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.

Just before steaming, add the fruit salt and mix lightly.

Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.

Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
Heat the oil in a small non-stick pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.

Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.

Pour the tempering over the prepared dhoklas and spread it evenly.
Cut into pieces, garnish with coriander and serve immediately with green chutney.