Finely chop the capsicum, green peas, 1 green chilli and keep aside.
Grind the oats to make a coarse powder.
Combine the ragi flour, rawa, oats powder, preheated curd, chopped vegetables, salt and oil in a large mixing bowl, add little water to make a thick batter (approximately 1-1 1/2 cups ). Allow the mixture to rest for 15-20 minutes.
Stir in the fruit salt and pour the dhokla batter into a greased thali or plate.
Preheat a steamer or big bowl with water and place the dhokla batter for steaming.
Steam on high heat for about 10 minutes. Dip a toothpick in the center to check if it comes out comes out clean to ensure it is properly steamed.
Once steamed, remove thali from the steamer and keep aside for 5 minutes.
Heat oil in a small kadai, add the mustard seeds, cumin seeds, sesame seeds, curry leaves, and cut chillies.
Allow it to crackle and add SSP asafoetida.
Turn off the flame and pour the tempering over the dhoklas.