Sieve gram flour (besan).

Heat water in a saucepan until boiling.

In a bowl, mix gram flour, green chillies, kasuri methi, asafoetida, turmeric powder, salt, caster sugar, and lemon juice with a bit of water to form a thick, non-dripping batter.

Take a plate that fits over the saucepan of boiling water.

Spread the batter evenly on the plate.

Place the plate upside down over the boiling saucepan, ensuring the dhokli doesn't directly touch the water.

Steam for 3-4 minutes until cooked.

Remove from heat and let it cool slightly.

Brush the surface with cooking oil.

Cut the steamed dhokli into even strips.

Transfer the strips to a serving plate.

For Tempering: Heat oil in a tadka pan.

Add mustard seeds and let them splutter.

Add sesame seeds and sauté briefly.

Turn off the heat.

Pour the tempering over the chiba dhokli.

Sprinkle with methi pickle masala.

Serve immediately.