In a mixing bowl add besan, sugar and semolina. Mix well.
Add water slowly and mix well without any lumps. The batter should be semi-thick not too thin or thick.
Add lemon juice and give a quick mix.
Cover the batter with a plate and rest it for 10 minutes.
In the meanwhile grease a cake tin/deep plate with oil and keep aside.
Add water into a deep pan/steamer and place the stand in it.
Then cover and bring the water to boil.
After 10 minutes, add the green chilli-garlic paste to the batter along with turmeric powder and salt. Mix well.
Now add the unflavoured fruit salt (ENO) to the batter and add little water on the salt and give a really quick mix everything.
Immediately pour the batter into the cake tin and place it in the steamer and cover it.
Steam for 20 minutes or until it is cooked.
Once 20 minutes is over remove the lid and check by inserting a toothpick.
If it toothpick comes clean, remove the tin from the steamer and allow it to cool. Otherwise, cook for another 2-3 minutes.
While the dhokla is cooling we will prepare the tadka.