Take a large bowl,combine the salt, yogurt and besan, semolina, whisk it together along with water to make a thick batter.
Add lemon juice, ginger garlic paste and enos fruit salt. Whisk well to combine.

Prepare the steamer by preheating it.Pour the dhokla batter into each greased plate, and make sure filling only up to half it's level.
Steam it for 10 to 12 minute or until dhokla cooked well, check with tooth pic or knife, if it's comes out clean, dhokla is ready, turn off the flame.

Keep it for rest for 5 to 7 minutes, then take out dhokla and allow it to cool entirely before cut.
For dhokla water:- heat oil in a heavy bottom pan, add mustard seeds and green chilli into small pieces, Once it splutter add turmeric powder, red chilli powder, tamarind pulp, sugar and salt.
add water as required and make a thin sauce. Bring to boil it for 3 to 4 minutes.now cool it completely.

Cut all dhokla into square shape, and add tadka.