(My Mom, Vimala Jain's recepie modified a bit for fluffiness)
Soak 4 cup idli rice for 4-5 hours.
Soak 1 cup urad dal for 4-5 hours with 1 tsp Methi seeds.
Grind urad dal first.
Grind rice separately with salt and 2 tsp lemon juice adding a cup of Pava and water to make idli batter consistency.
Mix both Batter and Let it ferment for another 6 to 8 hours.
Add crushed green chillies, 1 tsp turmeric powder to this batter.
Add 2 tsp Eno soda to the batter mixed in 1/4 cup warm water.
Pour batter in Dhokla stand and steam for About 20 minutes.
Cut into diamond or square pieces and let it cool for 20 minutes.
Seasoning:
8-10 tsp oil
1 tsp mustard and cumin seeds
8-10 curry leaves
1/2 tsp Hing
5-6 chopped green chillies
1/2 cup chopped cilantro
1 lemon.
1 tsp Sesame seeds ( optional )
Heat oil, add mustard seeds, cumin seeds, curry leaves, Hing, green chillies. Add all khaman, sprinkle sesame seeds, salt, lemon juice and mix it on low heat. Garnish with cilantro and serve with mint chutney. 
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