Take white dhokla flour in a bowl add thick buttermilk and water mix well. And make a batter like dhokla consistency. Cover and leave it for 7-8 hours.

Now chopped capsicum and coriander grate carrot churn beetroot to make a puree.

Take the batter in a big vessel. Beat well. Add ginger chilli paste salt asafoetida. If need water add1/4 cup to adjust consistency. Add chopped coriander chopped capsicum grated carrot and beetroot puree mix well.leave for 5-10min to release beetroot colour Add eno and 2tsp oil and 2tsp.hot water on eno beat properly with hand.

Grease oil in a mould pour batter and steam for 12-15 mins. Take out leave for 5min and un mould.

Heat oil tempered mustard seeds and pour on dhokla. Garnish with carrot flower and capsicum leaves. Tasty vegetables. Dhokla Cake is ready.