Combine the khatta dhokla flour, dahi/ curd, green chilli paste, oil, warm water, haldi/ turmeric powder, hing / asafoetida and salt in a bowl and mix well, and marinate for 5-hours. Add fruit salt.

Pour the batter into the greased thali and sprinkle red chilli powder, coriander leaves and steam in a steamer for 8-10 minutes. Dhokla is cooked.

Cool slightly and cut into equal pieces.

Pour the tempering over the dhokla.

Serve with sauce or garlic chutney.