In a mixing bowl, combine gram flour (besan), yogurt, turmeric powder, ginger paste, green chili paste, lemon juice, and salt. Mix well to form a smooth batter. Add water if needed to get a pouring consistency.

Grease a dhokla plate or a steamer tray with oil to prevent sticking.

In a large pot or steamer, bring water to a boil.

Now, add Eno fruit salt to the batter and mix gently. You will notice the batter becoming frothy and airy.

Pour the batter immediately into the greased plate or tray.

Place the plate or tray into the steamer and cover it with a lid. Steam the dhokla on medium heat for about 15-20 minutes or until a toothpick inserted into the center comes out clean.

Once the dhokla is steamed, remove it from the steamer and allow it to cool for a few minutes.

Cut the steamed dhokla into squares or diamond shapes.

For tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Then add sesame seeds, asafoetida, and curry leaves. Fry for a few seconds until fragrant.

Pour this tempering over the cut dhokla pieces.

Garnish with chopped coriander leaves.