Wash and chopped fresh methi leaves. keep it aside.
In a mixing bowl, add water, turmeric powder, red chilli powder, salt to taste, ajwain, hing, ginger paste, green chilli paste, sugar, lemon juice, and chopped methi leaves. mix well.
Add besan flour gradually and make the medium thick and flowing batter.
Whisk batter with hand for 3-4 minutes and rest batter for 15-20 minutes.
Meanwhile, add water to the steamer. Cover and steam for 5 minutes.
Add eno fruit salt & mix in one direction.
Grease the dhokla plate with oil & pour the mixture into the plate.
Steam in idli-dhokla steamer or kadai for 15 minutes on high flame.
Once done take out the plate from the steamer & allow it to cool for 5-10 min.
Cut into square pieces.
For tempering, heat oil in a pan, and add mustard seeds, sesame seeds, chopped green chilli, and curry leaves. mix well
Add nashta into tempering and mix well.
Garnish with coriander leaves and grated fresh coconut.
Serve with chutney.
For spicy tempering, heat oil in a pan, add nashta, red chilli powder, and garam masala. mix well.
Garnish with coriander leaves and grated fresh coconut. Serve.