Combine the rice and both types of lentils, and wash them thoroughly. Soak them in water for four hours. In a blender jar, add the yogurt, chilies, and ginger; add water as needed, and blend into a smooth paste. Set it aside to ferment for 8 hours.

Add salt and oil to the fermented batter and mix well. Divide the batter equally into three parts. Add green chutney to one of these parts and mix thoroughly. Fill a steamer with water and heat it up. Place the dhokla plate inside and grease it with oil. Add ½ teaspoon of Eno fruit salt to one portion of the batter and mix vigorously.

Spread this batter evenly onto the plate. Cover the steamer and cook in the steam for 2 minutes. Now, add ½ teaspoon of Eno fruit salt to the green-chutney batter, mix well, and spread it over the white layer. Sprinkle red chili powder over the top. Cover again and cook for another 2 minutes. Finally, add Eno fruit salt to the third portion of white batter, mix well, and spread it over the green layer. Cover and cook for 5 minutes.

Turn off the gas, remove the dhokla plate, and allow it to cool completely. Once cooled, cut it into square pieces and arrange them on a serving plate. To prepare the tempering (tadka) for the dhokla, heat oil in a small pan and add mustard seeds, chopped green chilies, asafoetida (hing), and curry leaves. Pour this tempering over the dhokla.

Your piping hot, delicious, protein-rich, and nutritious steamed breakfast is now ready; it is truly delightful when enjoyed with tea or chutney. You simply must try it once—you will find yourself craving it again and again!

Here, I have served it alongside a green chutney made from mint, coriander, and raw mango, a red garlic-chili chutney, and Masala Chai!!