Mix gram flour, semolina, curd and salt in a mixing bowl. Mix well and keep aside for 10 minutes.
Add 1 glass water in a pressure cooker. Let it boil. Grease the idli mould.
Adjust the consistency of mixture by adding water slowly and it should be thick. Mix ginger chilli paste, turmeric powder, 1 tb sp lemon juice and sugar. In the end add eno fruit salt and mix well and pour 1 tb sp each on greased idli mould and steam for 12 minutes on medium flame. Switch off the flame.
Open the lid after 10 minutes. Do knife test to check the idli. If knife comes clean it means it is ready to serve. Demould the idlis with the help of knife and keep in a plate.
Heat cooking oil in a wok. Add mustard seeds and when mustard seeds splutter add asafoetida and saute for 1 minute. Add curry leaves and split green chilli. Saute for 30 seconds. Add 2 bowl of water and 2 tsp sugar and let it boil. Switch off the flame.
Squeeze a lemon juice and pour this mixture on idli Dhokla. Serve with chutney or ketchup.
