Combine the besan, asafoetida, green chillies, 2 tsp sugar, ginger, curds, 2 tbsp oil, salt and ½ cup of water in a deep bowl. Whisk it well to make a flowing batter.
Add the fruit salt now and 1 tbsp of water and mix gently.
Pour the batter in 2 mugs. Fill the 3/4th mug.
Place the 2 mugs at the same time in the microwave and microwave on high for 3 ½ minutes. Do not open the microwave even if you feel it can overflow and use the batter immediately after adding fruit salt.
Heat a frying pan and add 2 tbsp of oil in a small non-stick pan, add the mustard seeds and Let it crackle. Now add curry leaves and saute.
Add chilli powder, 2 tsp of sugar and ¼ cup of water and mix it well.
Add this tempering in the cooked dhokla in equal ratio.
Garnish with coriander leaves.