Wash sama and soak for an hour. Same way wash sabudana and soak in 1tbsp curd and remaining part water for 2 hours.
Strain water and curd from sama and sabudana. Add this both to grinding jar and 1st crush without water, add remaining curd into mixture jar and crush again till become nice batter.
Transfer into bowl and add rajgeera flour. Add salt and ginger chilli paste. Mix well and keep aside for 15-20 mins. Meanwhile put steamer for preheat and grease a plate with oil. (that batter should be little watery, as sama needs water to cook nicely)
Add fruit salt into batter and mix well, pour this mixture to plate and put it into steamer. Cover with lid and cook for 10-12 mins on medium heat. Remove from steamer and leave for 5 mins. Then cut into pieces, don't take out from plate.
Heat oil into tadka pan, and add cumin seeds, when it starts crackle turn off the heat, add curry leaves and add this to dhokla.
Add chopped coriander leaves and serve hot with oil or chutney.
