Wash rice, urad dal, and chana dal. Soak it for 4 hours. Then drain it. Add in a grinder jar, add curd and water as required to grind, and make a batter. Keep aside to fermentation.

When fermented, add salt, ginger chilli paste, oil, and mix well. Take out the same portions of batter in 2 vessels. In the 3rd vessel, add half of it, along with schezwan sauce. Mix well.

Heat a steamer, add water, when come on a boiling point, put an oil greased tin to steam dhokla. Take 1 st portion of batter, add 1 tsp eno soda, and mix well to make it fluffy. Pour into tin. Cover a lid, steam it to 3 minutes.

Now open it, add schezwan sauce mixed batter on steamed dhokla layer. Again, cover it, and cook it for 3 minutes.

Now, with carefully take out dhokla from tin. Sprinkle chilli flakes on the top of dhokla. In a tadka pan, add oil, hing, and curry leaves. Cut in pieces of your choice. Sprinkle chopped coriander.