Take a strainer and sieve the gram flour and suji. Add salt, turmeric powder, one tsp sugar, and 3 tsp of oil. Mix well. Add one cup of water and mix well. If needed add little water to it. Rest it for half an hour.

Take a pot and boil water. Put a stand-in it. Put a plate on the stand. Take small katories or bowls and grease it with oil.

In the besan batter add 1.5 tsp of Eno or fruit salt and mix well. Then put the katories in the pot. Close the lid. Steam for 10-12 minutes on medium flame. Then switch the flame off.

In a pan heat one tbsp of oil. Add one tsp of mustard seed, green chilli, salt, and two tsp of sugar. After a few seconds add half glass of water. When it comes to a boil add one tbsp of lemon juice and boil it. Let it cool down.

Slice the dhoklas horizontally. Spread the green chutney between the dhoklas. Then pour the water mixture on the dhoklas. Garnish with chopped coriander leaves.