1)Mix together gram flour/besan and the buttermilk.
2)Add 2 finely chopped green chillies and cover it and keep it aside for two hours.
3)While preparing add sugar, salt, lemon and fruit salt and mix well.
4)Transfer the mixture to a deep, greased plate.
5)Boil 2 cups of water in a pressure cooker. Place a stand about 2÷-3" high in the center of the cooker and keep the plate containing the mixture on the stand so that the plate does not dip in the water. Remove the whistle and put the lid on. Take out the plate after 20 minutes.
6)After it cools down, take out the dhokla from the plate and cut it into desired shapes.
7)Heat oil in a pan or a kadai.
8)Add mustard seeds, curry leaves and 2-3 sliced green chillies.
9)Take 1 cup of water and add sugar. Add this into the kadai along with the dhoklas and mix well.
10)Take it out in a tray and garnish with chopped coriander leaves and grated coconut.
:- Serve hot with coconut chutney or coriander chutney.