1. Rinse and soak rice and urad dal separately for 4-5 hours. Drain the water and grind the rice and urad dal separately with enough water to make a smooth batter. Mix the two batters together and add ginger paste, green chili paste, and salt to taste. Mix well to combine

2. Add water as needed to achieve a pouring consistency.

3. Grease a pan with oil and keep it ready.

4. In a large pot, add 2-3 cups of water and bring it to a boil.

5. Just before steaming, add Eno fruit salt to the batter and mix well. The batter will become frothy.

6. Pour the batter into the greased pan and place it in the pot of boiling water. Cover the pot and steam for 10-12 minutes on medium heat.

7. Check the dhokla with a toothpick or a knife. If it comes out clean, the dhokla is ready.

8. Remove the pan from the pot and let it cool for a few minutes. Then, cut the dhokla into pieces.

9. For the tempering, heat oil in a small pan. Add mustard seeds, sesame seeds, cumin seeds, and asafoetida. When the seeds start to splutter, add curry leaves and green chili. Turn off the heat.

10. Pour the tempering over the dhokla and serve immediately.