In a mixing bowl add besan, suji, salt, turmeric powder, 1/2 tbsp sugar and mix well.
Add little water at a time to make a thick batter. Mix it well.

The consistency of batter should be thick and smooth.
Now add 1 tbsp lemon juice and 1 tbsp of cooking oil. Mix everything really well.

Now cover and keep aside the batter for 30 minutes to rest for fermentation.

Grease the Idli mold to be used for steaming the dhokla with some oil or ghee.

After the batter has fermented, add baking soda and baking powder to the batter.
Mix well.

If the batter is too thick, water can be added to bring to a smooth consistency. The batter would froth and become bubbly, so you have to be quick.

Pour this batter over the greased stand.
Cover with lid and let it simmer on medium flame until the batter is cooked through. It will take 18-20 minutes.

Insert a knife or toothpick to check and it should come out clean.

Idli Dhokla is ready, take out the stand from the vessel. Let it cool down a bit. Allow it to cool down for 30 minutes.

Meanwhile, heat 1 tbsp oil in a small pan and add mustard seeds cover it and allow them to crackle.

When the seeds are crackling, add 1 cup of water, 1 tbsp lemon juice, 1 tbsp sugar, green chillis, and salt.
Mix well and let it simmer.

Tempering is ready.
When the idli dhokla cools down a bit, remove them in a plate and pour the tempering.

Serve hot and spongy instant dhokla idli with side assortment of green coriander chutney.