Grind all the ingredients for the chutney to a thick smooth paste and set aside.

In a bowl mix the semolina, oats flour, curd, lemon juice and salt and whisk well to combine.

Add upto 1/2 cup of water to make a smooth but thick batter.

Keep aside for 10 mins to rest.

Add Eno and add 1 tbsp of warm water over that.

Whisk well until the batter is light and frothy.

Pre heat the steamer.

Grease the dish with a rim of the steamer with 1/2 tsp oil.

Pour half of the batter into the greased plate and place the dish inside the steamer and close the lid.

Steam for 5 minutes, take out the dish, spread the chutney evenly all over and pour the remaining batter.

Put the plate back inside the steamer and steam for more 15 mins

Once cooled, remove the dish from the steamer and allow it to cool for 5 minutes.
Cut into squares or diamond shapes with a sharp knife.

Heat the remaining oil in a small pan.
Add the mustard seeds, hing, sesame seeds and green chilies and let them splutter.

Once they splutter add 2 tbsp water over it.
Transfer the tempering over the dhokla pieces and scrape out the dhokla from the dish.