In a large mixing bowl, add besan (gram flour), semolina, sugar, salt, turmeric powder, and citric acid. Mix well to combine all the dry ingredients.

Gradually add water to the dry mixture and whisk to form a smooth batter without any lumps. The batter should be of pouring consistency.

Cover the batter and let it rest for 10-15 minutes to allow the semolina to absorb the water.

Grease a steaming tray or a round cake tin with oil to prevent the dhokla from sticking.

Add Eno fruit salt to the batter and mix gently. You will notice the batter becoming frothy and increasing in volume. Do not overmix.

Immediately pour the batter into the greased tray and spread it evenly.

Place the tray in a steamer or a large pot with a lid. Ensure there is enough water in the steamer for steaming.

Steam the batter on medium heat for about 15-20 minutes or until a toothpick inserted in the center comes out clean.

In a small pan, heat oil over medium heat. Add mustard seeds and let them splutter.

Add cumin seeds, asafoetida, green chilies, and curry leaves. Sauté for a few seconds until fragrant.

Add water, sugar, and salt to the tempering mixture. Bring it to a boil and then turn off the heat.

Remove the steamed dhokla from the tray and let it cool slightly. Cut it into square or diamond shapes.

Pour the prepared tempering evenly over the cut dhokla pieces, ensuring they are well-coated.

Garnish with chopped coriander leaves and grated coconut if desired. Serve warm or at room temperature with green chutney or tamarind chutney.