In a bowl, mix semolina, gram flour, yogurt, and water until well combined.

Let the mixture sit covered for 40 minutes to allow it to ferment.

In a blender jar, add coriander leaves, mint leaves, green chilies, ginger, garlic, salt, cumin, black salt, chat masala, yogurt, lemon juice, and ice cubes.

Blend until smooth and transfer the chutney to a bowl.

Add grated ginger, chopped green chilies, crushed peas, chopped coriander leaves, and salt to the fermented batter and mix well.

Add Eno to the batter and mix gently to incorporate air into the mixture.

Pour the batter into a greased steaming tray and steam for 15 minutes or until cooked through.

Heat oil in a pan and add mustard seeds, sesame seeds, asafoetida, and curry leaves.

Once the seeds start to splutter, pour the tadka over the steamed dhokla.