Grind to a thick batter of pouring consistency. Whip till frothy. Add chillie paste, asafoetida, turmeric powder and salt to the batter.
Lightly grease the dhokla plates with oil.
On a high flame boil water in the steam cooker.
At the time of steaming, add eno, oil, sugar and lemon juice to the batter. Whisk well. Pour it equally in each plate.
Place plates in the steam cooker for 15-20 minutes. Remove the steamed dhokla plates. Sprinkle little water over the dhokla. Cool them. Cut them into square pieces. Gently remove them with a spatula. Place in a bowl/plate.
On a high flame, heat oil in a ladle. Add mustard seeds. As they crackle, add green chillies, curry leaves and asafoetida.
Pour tempering evenly over the dhokla pieces. Mix well. Garnish and serve hot with green coriander chutney.