In a mixing bowl take Besant, add curd, water, green chilli paste, salt, turmeric and sugar and mix it nicely.

Then add fruit salt, lemon juice mix it nicely and pour the batter in a greased plate and steam the dhokla for 15-20min on medium high flame.

For tempering heat oil in a pan, then add mustard seeds when the oil becomes hot, add green chillies, salt, sugar and pour water on it, give it one boil and switch off the flame.

Once the dhokla is out of the steamer, cool it for 5min, cut it into pieces and pour the tempered mixture on it, garnish with fresh coconut & chopped coriander.