Take besan in a bowl and add haldi, asafoetida, lime juice, ginger garlic paste and chilli paste to it

Next add water and salt and mix everything together. Then add the sooji and mix again.

You will get a thick batter. Make sure there are no lumps.

In the rice cooker, bring 3 cups of water to a boil. During this time you can add the eno to the batter and whisk together quickly. Add this batter to a greased pan and then place inside the rice cooker.

Steam for 20 mins and check in between to see if it is cooked properly. Once it is ready, take it out onto a plate.

Heat oil in a pan and add the mustard seeds and let them crackle.

Next add the jeera and curry leaves and then 1/3 cup of water. Also add in the sugar and let it dissolve.

Once this tempering comes to a boil, remove from heat and pour over the dhokla.