In a bowl combine besan (chickpea or gram flour), rava (sooji or semolina), half teaspoon of salt, turmeric powder, ginger paste, lemon juice, 1 tablespoon oil and curd together.

After combining all the ingredients together add little water to make a thick batter, similar to idli batter consistency.

Keep this batter aside for 20-30 minutes.

While the batter is rested, grease the idli moulds and boil water in the idli cooker.

After 20 minutes add ENO or baking soda and gently mix the batter. Do not over mix the batter.

Now pour the batter into the idli mould and steam on high flame for 10-15 minutes.

Remove the dhokla from the idli moulds carefully and arrange on a plate.

In a small pan add two table spoon of oil. Splutter mustard seeds, curry leaves and green chillies.

Now add 1/2 teaspoon of salt, 1 teaspoon of sugar and 1/2 cup of water.

Once the water starts boiling, off the flame. With the help of a spoon pour the tempering with water on each dhokla idli.

Enjoy with chutney and tea.