Take a bowl and add gram flour, salt, water, lemon juice and baking soda in it. Mix well all these ingredients. Then boil water in a steamer and grease the katori with oil.

Pour the dhokla batter in the utensil and cook on low flame for 15-20 minutes. Check with knife after 15 minutes by inserting it inside the dhokla. If the knife comes out clean, remove it from the stove.

For the tempering, heat another pan with oil, Once the oil is sufficiently hot, add mustard seeds, curry leaves and vertically sliced green chilli. Add 1/2 cup of water in the pan and allow it to boil. On 2-3 boils, squeeze 1/2 lemon, add sugar and green coriander leaves.