Wash sama rice under tap water. Drain and set aside.
Take raw sabudana in a mixer jar and grind to a fine powder.
Add powdered sabudana to washed and drained sama rice. Add ¼ cup curd and ½ cup water (add water gradually to adjust consistency). Mix well and set it aside for 3-4 hours.
Then blend the soaked mixture to make a smooth flowing batter. Again transfer this mixture to a bowl and set aside for 30 mins to 1 hour.
Then add 1 teaspoon oil, eno and few drops lemon juice and salt. Mix to combine. The batter should of pouring consistency. If it's thick, add extra water to adjust the consistency.
Grease a flat thali/tray with oil and pour batter in it.
Steam for 12-15 minutes until the knife comes out clean. Allow it to cool completely.
Demould dhokla slab and then cut into squares.
For the tempering
Heat oil in a pan and add jeera and green chillies.
If you want, you may also add ¼ cup water to the tempering. Then add dhokla pieces. Mix and cook for 2-3 minutes.Serve hot.