Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it. Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.

Take gram flour, curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps

Add fruit salt in batter and stir in one direction for approx. 1 minute. You will notice it's size would increase to almost double.

Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.

Place plates in steamer and steam for 10-12 minutes over medium flame.

After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.

Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.

Heat 1 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add curry leaves and green chillies, saute them for few seconds

Add 1/3 cup water, lemon juice and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering