Take semolina, curd and salt in a bowl

Mix well and set aside for 5 minutes

Meanwhile puree the carrot and tomato together

Add this puree to semolina mixture along with red chilli powder and whisk until smooth

If required add water to get desired consistency

Heat 2 cups of water in a steamer

Grease a square pan with oil and keep aside

Once the water in the steamer comes to boil, add eno to the dhokla mix and stir well

Pour the batter into the prepared pan and steam for about 10-12 minutes or till cooked

Remove the pan from the steamer and allow the dhokla to cool

For tempering:

Heat oil in a pan, add mustard seeds, sesame seeds and asafoetida

Once the seeds pop, add the green chillies and curry leaves

Switch off the flame and sprinkle tadka on it

Cut the dhoklas into pieces

Garnish with julienned carrots and desiccated coconut

Serve with chutney