Grease a 7-inch cake tin or dhokla pan and set aside.

Prepare a steamer with water and bring to a boil.

Make the green chilli ginger mixture: blend green chillies, ginger, and water into a puree.

In a large mixing bowl, combine gram flour, turmeric powder, salt, sugar, lemon juice, oil, and green chilli ginger paste.

Whisk well until combined.

Add fruit salt and soda to the batter and whisk quickly. Steam immediately.

Pour the batter into the greased pan and place in the steamer.

Cover and steam for 10 minutes, or until a knife inserted in the center comes out clean.

Remove from steamer and let cool completely.

Prepare the tadka: Heat oil in a pan over medium heat.

Add mustard seeds and cumin seeds and let them crackle.

Add green chillies and curry leaves and stir for a minute.

Add water, lemon juice, sugar, and salt. Stir until sugar dissolves.

Let the tadka cool slightly.

Cut the cooled dhokla into squares or diamonds.

Spoon the tadka over the dhokla, allowing it to soak.

Garnish with grated coconut and chopped coriander leaves.

Serve with green chutney and adrak chai.