In a wide bowl, add the sieved gram flour, semolina, salt, turmeric powder and mix well.Add curd and then slowly adding water, a little at a time, to form a smooth, thick, pouring consistency batter and keep it aside for 20 minutes.
Meanwhile, heat the cooker or steamer with 2 cups water for building steam.
Grease a round vessel and set aside.
After 20 minutes beat the batter in one direction for 2 minutes.
Add Eno or fruit salt and mix with a light hand and nicely.
Immediately pour this batter into the greased vessel and place in the cooker or steamer. Place lid and steam on a medium flame for 12 to 14 minutes.
Check with a toothpick by pricking in the center of the dhokla. If it comes out clean, the dhokla is cooked. Turn off heat, remove the vessel from the cooker and cool slightly.
Heat oil in a small pan for tempering. Once hot, add mustard seeds and allow to splutter. Add green chilly and curry leaves and add one cup water and sugar and mix it well.
And bring to a boil and then turn off gas and add lemon juice and mix well.
Pour this over the dhokla.
Let the dhokla rest for at 20 minutes for the flavors to be absorbed. After the dhokla has cooled down completely, cut into square pieces.
Serve with green chutney or tomato ketchup.
