Take a bowl and mix together semolina and yogurt until there are no lumps. Keep aside for 2 hours.
Make a roughly paste with green chilies and ginger.
When you are going to make dhokla; add green chilies and ginger paste, besan, sugar, lemon juice, and salt in semolina mixture. Mix nicely then add as required butter milk; the consistency should be like a thick dosa batter.
Take a wide bottom cooking pan and fill with 2 glasses of water. Place a stand in water; it should be above the water.
Grease a round cake pan and pour batter in it; sprinkle red chili. Place it over the stand and cover the pan tightly. Cook dhokla for 20 minutes on medium high heat. Insert a knife in dhokla, if it comes out clean then dhokla is ready.
Turn off flame and allow cooling for 10 minutes. In meanwhile prepare tarka.
Heat oil in a small pan. Add mustard seeds and allow sizzling. Then add cumin seeds, sesame seeds, curry leaves and sauté for a few seconds.
Remove dhokla out of the pan and pour over tarka. Garnish with green coriander. Cut into cubes and serve immediately with green chutney.
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