In a grinder add moong dal, green chili, ginger and grind to make a smooth paste adding little to no water.
Transfer paste into a bowl add turmeric powder, red chilli powder, salt mix well and whip for 3-4 minutes.
Next add eno, baking soda, lemon juice and mix well quick.
Transfer in a greased bowl and tap a bit to even out.
In a pan place stand in the center and little bit water to it.
Now turn the flame to medium place the pan with batter in the center cover and steam it for 15-20 minutes.
After 15-20 minutes check with the help of a toothpick.
If cooked then turn off the heat and let it cool down properly for 5 minutes.
After cooling down de-mould it.
Grease the knife and cut in desired shape and size.
Add the tadka into the dhokla so that it absorbs well.
Let dhokla rest for 10-15 minutes before serving.