Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it. Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.
Take gram flour, semolina, lemon juice, green chilli-ginger paste, curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.
Add fruit salt in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.
Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
Place plates in steamer and steam for 10-12 minutes over medium flame.
After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.
Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add curry leaves and green chillies, saute them for few seconds.
Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
Garnish with chopped coriander leaves and grated coconut and serve with green coriander chutney.
