In a medium size kadai, dry roast the semolina. Once done, turn the flame off and add the powdered oats to it.
Grind beetroot, ginger and green chilli without adding water to a smooth paste and add it to the semolina and oats mixture.
Add salt and lemon juice. Mix well.
Add ½ cup to ¾ cup of water to get a smooth but thick batter.
Now add the eno fruit salt and mix well till it is frothy.
Pour this batter into a greased dhokla pan and steam it for 12 to 15 minutes.
Once done, transfer it to a plate.
Heat oil in a Tadka pan, add asafoetida, mustard seeds, sesame seeds,curry leaves and green chillies and saute till the seeds splutter. Add water and sugar. Mix well till sugar dissolves. Pour this mixture over the dhokla.
Cut the dhokla squares and serve with green chutney.